BALTI MASALA
Whole spices;
50g coriander,
30g cumin seeds,
15g cinnamon bark,
10g fennel,
10g black mustard,
8g green cardamom,
4g fenugreek,
4g lovage,
3g wild onion,
3g cloves,
2g fenugreek leaves,
2g bay leaves,
2g curry leaves.
Ground spices;
20g turmeric,
20g garlic powder,
10g ginger powder,
8g chilli powder.
Serves: 200g
Source: Balti Curry Cookbook
METHOD
Roast, cool and grind whole spices.
Mix well with grd spices and store.
Masala paste.
Place 1 recipe of masala in bowl , add 175-250ml vinegar, leave 10 mins.
Heat 175-250ml oil in a wok, add paste stir fry until water content is cooked off about 5 mins.
Leave to stand 3-4 mins, if oil floats to top spices are not cooked, recook.
Bottle in sterilized jars, cover with oil and seal.