Today’s daydream takes us the Seychelles where they enjoy this haunting spice blend called “massalé” (a variation on Indian garam masala) in coconut fish curries. The heat is fairly mild, but can be quite hot if you add more chili powder.
| Servings |
| 1/4 cup |
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Today’s daydream takes us the Seychelles where they enjoy this haunting spice blend called “massalé” (a variation on Indian garam masala) in coconut fish curries. The heat is fairly mild, but can be quite hot if you add more chili powder.
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Ingredients
- 3 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 1 Tbsp black peppercorns
- 8 cardamom pods
- 1 tsp whole cloves
- 1 small cinnamon sticks , cracked into pieces
- 1 tsp chili powder , or more to taste
- 1 tsp nutmeg , freshly grated
Servings: cup
Units:
Instructions
- To make the spice mix, toast all the whole spices in a clean, dry skillet until fragrant and you catch sight of the first whisps of smoke… about a minute. Keep the spices moving so that they do not burn.
- Use a coffee grinder or mortar and pestle to grind them up into a fine powder, then mix them with the chili powder and ground nutmeg.