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[Canapés,
Savouries and Snacks]
6 tablespoons coriander seeds
4 tablespoons cumin seeds
6 dried red chillies
1 tablespoon black peppercorns
1 tablespoon mustard seeds,
preferably black
3 tablespoons ground turmeric
3 teaspoons ground fenugreek
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Heat a large pan. Add
coriander seeds and toss and toast over a medium heat, until they begin to
pop and colour. Transfer to a plate to cool.
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Add cumin seeds and chillies
and toast in the same way until the cumin pops and the chillies turn dark
reddish brown in colour. Add to the coriander and leave to cool.
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Toast peppercorns and mustard
seeds individually in the same way and allow to cool.
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When cold put them into a
spice/coffee grinder or mortar. Pound until it becomes a fine powder. Stir
the turmeric and fenugreek into the powder. Transfer to an airtight contaier
until needed.
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