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- 4 tbsp (60 ml) coriander seeds
- 2 tbsp (30 ml) white cumin seeds
- 2 pieces cassia bark, (2 inch)
- 1 tsp (5 ml) fennel seeds
- 2 tsp (10 ml) black mustard seeds
- 4 cloves
- 1/2 tsp (2 ml) wild onion seeds
- 1/2 tsp (2 ml) fenugreek seeds
- 1 tsp (5 ml) dry fenugreek leaves
- 10 dry curry leaves
- 1 tsp (5 ml) Green cardamom seeds
- 1/2 tsp (2 ml) lovage seeds
- Balti Sauce:
- 1 recipe Balti Spice
- 6 oz (168 grm). vinegar, spiced or plain
- 6 oz (168 grm). vegetable oil or peanut oil
- Roast, cool and grind the whole spices.
- Mix with the ground ones, and store tightly covered (a recycled spice bottle is ideal).
- To make the paste, or sauce:
- Place the ground spices in a bowl.
- Add vinegar, and water sufficient to make a paste.
- Let stand 10 to 15 minutes.
- Heat the oil in a wok.
- Add the paste.
- Stir-fry until the water content is cooked out (about 3-5 minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that oatmeal makes.
- Remove from heat.
- Bottle while hot in boiled jars.
- When in the bottle, add heated oil to top off, seal, and store.
- This is the basic spice mix for making Balti masala paste. It can also be used dry, while cooking.
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