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Gather all whole spices: coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, and dried red chilies. Ensure the stems are removed from the chilies.

Heat a dry skillet or frying pan over medium-low heat. Add the whole spices to the pan. Toast the spices, stirring frequently, for about 5-7 minutes, or until they become fragrant and slightly darker in color. Be careful not to burn them.

Remove the toasted spices from the heat and transfer them to a plate to cool completely. This prevents them from cooking further and ensures a better grind.

Once cooled, transfer the toasted whole spices to a spice grinder or a clean coffee grinder. Add the turmeric powder, ginger powder, and garlic powder to the grinder.

Grind the spices until a fine powder is formed. You may need to grind in batches and shake the grinder to ensure an even consistency. Sift the powder through a fine-mesh sieve if you prefer a very smooth blend, regrinding any larger pieces.

Store the Mauritian Red Curry Spice Blend in an airtight container in a cool, dark place. It will remain fresh and potent for up to 3-4 months.

Gather all whole spices: coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, and dried red chilies. Ensure the stems are removed from the chilies.

Heat a dry skillet or frying pan over medium-low heat. Add the whole spices to the pan. Toast the spices, stirring frequently, for about 5-7 minutes, or until they become fragrant and slightly darker in color. Be careful not to burn them.

Remove the toasted spices from the heat and transfer them to a plate to cool completely. This prevents them from cooking further and ensures a better grind.

Once cooled, transfer the toasted whole spices to a spice grinder or a clean coffee grinder. Add the turmeric powder, ginger powder, and garlic powder to the grinder.

Grind the spices until a fine powder is formed. You may need to grind in batches and shake the grinder to ensure an even consistency. Sift the powder through a fine-mesh sieve if you prefer a very smooth blend, regrinding any larger pieces.

Store the Mauritian Red Curry Spice Blend in an airtight container in a cool, dark place. It will remain fresh and potent for up to 3-4 months.
