For non-veg curries such as meat, fish and chicken
I add 2 tbsp fennel seeds and 1 star anise (optional) roasted and ground to this batch of garam masala.
4 to 6 tbsp cumin seeds
4" cinnamon stick
5 to 10 cloves
5 to 10 cardamom pods
1/2 to 1 tsp black peppercorns
2 to 3 bay leaves optional
1/2 tsp nutmeg optional
1/4 tsp mace ground or 1 blade of mace optional
Dry roast all the whole spices one at a time in low medium heat, you will know by the smell when to remove it. Make sure to keep moving the ingredients with the spoon so it doesn't burn. Add the ground nutmeg and ground mace last. Cool and grind to a fine powder using a spice grinder. Store in an airtight container.
You can adjust the measurements to your liking. The ingredients I put as optional can be omitted if you don't have it.
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