When I was growing up my mum made pretty much everything from scratch, to the point that I was astounded you could buy things like white sauce and pasta sauce in a jar, I didn’t realise some people bought jars of sauce. Being half Sri-Lankan jars of curry sauce were a definite no-no too, from quite a young age my Sri-Lanka grandmother, known as Archie talked to me about spices and I used to watch her cook all kinds of colourful, fragrant dishes. It is these spices that often flavour my cooking today.
Now in my kitchen my collection of spices is one of my most used things and I have a special tin for my most used “everyday curry spices”: tumeric, cumin, coriander, ginger, chilli flakes and cardomon pods are always in there.
Not everyone knows how to cook a curry from scratch, which is a shame as it tastes so amazing when done from fresh spices. With the run up to Christmas I’ve been thinking about homemade presents. So when I saw the Recipe Redux B theme for this month “Adding Merriment to Mixes” I got thinking…. I can’t make everyone a curry but I could make up spice jars that can be used with instructions to make a curry, what better way to use up that leftover turkey than a delicious curry?
So here is my unique curry spice blend. I love the fact the layered spices in the glass jar look like coloured sands. Pretty 🙂
- 2 tsp mustard seeds
- 1 tsp fenugreek
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp coriander
- 2 cardamon pods
- 3 cloves
- Heat 1 tsp oil and add the mustard seeds and fenugreek, reduce the heat to medium. The seeds will start to pop.
- Quickly tip in the jar of spices, cook for a couple of minutes and then add your choice of meat (100g per person).
- Once coated in the spices add in either 400g chopped tomatoes or 400ml coconut milk.
- Now add your choice of vegetables and simmer for 30 minutes.
- Cooked or uncooked meat is fine for this.