Durban Masala
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Ingredients
1 tsp coriander seeds
1 tsp cumin seed
5 cardamom pods
½ tsp fenugreek seed
6 whole cloves
1 bay leaf
2 tbsp mild chilli powder
1 tsp cayenne pepper
1 tsp ground cinnamon
½ tsp ground ginger
Method
Remove the seeds from the cardamon pods and pop them into a dry pan along with coriander, cumin, fenugreek, cloves and the bay leaf. Heat the pan over a medium heat until the spices are toasted and fragrant. Keep an eye on them so that they do not burn, giving them a toss now and again to ensure they toast evenly. Once they are ready, remove them from the heat and allow them to cool. Once cooled, grind them to a powder using a mortar and pestle or a spice grinder.
Pop the ground spices into a clean jar along with the rest of the ingredients. Pop the lid on the jar and shake to combine thoroughly. This spice blend will store for several months in a cool dark place. It is perfect for this chakalaka recipe, or in other South African curry recipes.
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