Prep 10 mins
Cook 2 mins
This is a variation on Indian garam masala, enjoyed in the Seychelles traditional coconut fish curry. The heat is fairly mild, but can be quite hot if you add more chili powder. Great in curries or on fish. The Seychelles are a group of 115 islands, only a few inhabited, in the Indian Ocean that lie off the coast of East Africa, northeast of Madagascar. Recipe adapted from Global Table Adventure.
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seed
- 1 tablespoon black peppercorns
- 8 cardamom pods
- 1 teaspoon whole cloves
- 1 small cinnamon stick, cracked into pieces
- 1 teaspoon chili powder (to taste)
- 1 teaspoon freshly grated nutmeg
- To make the spice mix, toast all the whole spices in a clean, dry skillet until fragrant and you catch sight of the first whisps of smoke… about a minute, stirring constantly so they don't burn.
- Use a coffee grinder or mortar and pestle to grind them up into a fine powder, then mix them with the chili powder and ground nutmeg.
- Keep in a tightly covered jar.