Aromatic prawn & cashew curry
Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce
Easy garam masala
- Preparation and cooking time
- Total time
- Takes 5 mins
- Easy
- Makes 1 small jar
Skip to ingredients
- 2 tbsp coriander seed
- 1 tbsp cumin seed
- 2 tsp black peppercorn
- 2 tsp ground cinnamonor ½ cinnamon stick
- 1 tsp cardamomseeds (seeds from about 20 pods)
- 1 tsp fennel seed
- ½ tsp whole cloves
- 4 dried bay leaves
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
step 2
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
