-JILL NORMAN'SGARAM MASALA

This is an aromatic mixture which can be used as an additional flaVOUring to curries orother dishes. Itwill have a moreobvious effect if added about half-way through or at the end ofcooking rather than at the beginning. I have stightly modified the original recipe.

- INGREDIENTS -

I stick cinnamon

2 bayleaves

3 teaspoons cumin seeds

I tablespoon coriander seeds

2 teaspoons green cardamom pods

2 teaspoons cloves

I teaspoon black peppercorns

2f3 nutmeg

Thick saucepan

- METHOD -

Break up and crush the cinnamon using a pestle and mortar. Chop orcrumble the bayleavesas finely as possible and add to the mortar.

2 Toast the cumin seeds in the thick saucepan over medium heat, shaking constantly, for 1-2 minutes or until they start to darken. Tip straight away into the mortar.

3 Toast the coriander, cardamom, cloves and peppercorns for 1-3 minutes or until they start to change colour. Put into the moitar. Finely grate in the nutmeg. Pound the mixture to a fine powder, check it has cooled and store in an airtight container.