Mauritian Red Curry Spice Blend
Mauritian Red Curry Spice Blend
Ingredients
- 1/4 cup coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds
- 1 1/2 teaspoons black peppercorns
- 1 teaspoon cloves
- 1 teaspoon cardamom pods
- 1 cinnamon stick, about 2 inches
- 4 dried red chilies, stems removed, or more to taste
- 1 tablespoon turmeric powder
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mauritian Red Curry Spice Blend
- 1/4 cup coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds
- 1 1/2 teaspoons black peppercorns
- 1 teaspoon cloves
- 1 teaspoon cardamom pods
- 1 cinnamon stick, about 2 inches
- 4 dried red chilies, stems removed, or more to taste
- 1 tablespoon turmeric powder
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min