Tony Hill’s Madras-style Curry Mix

Tony Hill’s Madras-style Curry Mix

I can’t say enough about the impact of using fresh seasonings. Getting to know how to mix and taste spices drastically changed the way that I cooked. My favorite shop in Seattle is located in the north end of Pike Place Market. One of my favorite people there, Sherrie, is a sassy lady who has infinite experience and recipes to share with you. If you’re ever in the area, it’s worth the trip. They can also ship spices out to your home.

Here is a curry mix that was developed by the owner of World Merchant Spice from his book: The Spice Lover’s Guide to Herbs and Spices (I love this book. It has great spice blends as well as some background info on each spice. You can buy this book and other awesome books online from their website). If you’re new to blending your own spices, it’s a good idea to have on hand, a coffee grinder that you use just for spices. I have one from Bodum that has lasted me for years.

¼ cup coriander
2 T. brown mustard seeds
2 T. ground turmeric
1 T. cumin seeds
1 T. red chili flakes
2 tsp. ground ginger
2 tsp. ground cassia-cinnamon
2 tsp. black peppercorns
1 tsp. cardamom seeds

Combine all ingredients and grind together. You might have to do this in batches.

Store in an airtight jar and keep away from the sun.