This spice mix that is used in tandoor cooking has the distinctive taste and smell of ground kala namak. This is an Indian black salt which tastes slightly bitter and has a sulphurous aroma. You can store any leftover spice mix in an air-tight container for one month.
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3 cm piece cassia bark (see Note)
- 1 tsp cloves
- 1 tsp black peppercorns
- 1 dried red chilli
- 1 tsp ground kala namak (see Note)
- 1 tsp amchur (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes ⅓ cup
Store any leftover spice mix in an airtight container for up to a month.
Heat a frying pan over low heat. Toast coriander and cumin seeds, cassia bark, cloves, peppercorns and chilli for 3 minutes or until fragrant. Transfer to a plate to cool.
Place spices in a mortar with kala namak, amchur and 1 tbsp sea salt, and, using a pestle, grind to a fine powder.
• Cassia bark, available from spice shops, has a similar but stronger flavour to cinnamon. Substitute 1 cinnamon quill for every 3 cm piece of cassia bark.
• Kala namak (Indian black salt) is available, ground or as large crystals, from Indian food shops. When ground, it turns pink and has a high sulphur content.
• Amchur (ground dried green mango) is available from Indian food shops and selected spice shops, see Cooking Notes for spice suppliers around Australia. Substitute the juice of 1 lemon for every teaspoon of amchur.
As seen in Feast magazine, December 2011, Issue 4.