These are common spice blends for UK-style Indian curries.
Garam masala
- 2 tbsp green cardamom seeds (from shelled pods)
- 1 tsp black peppercorns
- 3 tbsp black cumin seeds
- ½ tsp whole cloves
- ⅓ whole nutmeg
- 1 medium Ceylon cinnamon stick, broken into pieces
- 1 medium stick cassia bark
- 1 tsp fennel seeds
- 1 star anise
- 4 tbsp coriander seeds
- ¾ tsp ground bay leaves
Toast the whole spices in a dry pan over medium-low heat, stirring, until fragrant, 2–3 minutes. Let them cool. Grind them fine with the nutmeg, then stir in the ground bay leaves.
Base spice mix
- 6 tbsp turmeric
- 6 tbsp ground coriander
- 6 tbsp ground cumin
- 6 tbsp paprika
- 2 tbsp garam masala (above)
- 10 tbsp Supreme Bassar curry masala
Mix everything together. Toast very lightly in a dry pan over low heat, stirring, until just fragrant.
Ginger/garlic paste
- 30 g ginger
- 30 g garlic
- about 2 tbsp water
Blend until smooth. This is the quick version; for a batch that keeps for weeks, see Ginger/garlic paste.