Over the past few years, we at Safari Ostrich Farm, mastered the skill to prepare heart-warming curries for our Indian guests, and nothing beats a hot chicken curry in the cold South African winter months.
It is important to use fresh Garam Masala in curries, and it is not that difficult to make your own.
Ingredients:
Dry roast the following ingredients over a low heat in a pan
6 cinnamon sticks
6 whole black cardamom pods
6 star anise
1 tbsp fennel seeds
Add the following ingredients to the pan and slow roast for 5 to 7 minutes, then allow to cool.
8 bay leaves
8 blades of mace
1 tbsp cloves
2 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp fennel seeds
50g coriander seeds
50g cumin seeds
When the spices are cooled, grind in a coffee grinder to a fine powder. Keep in an airtight container.
