Ben is a local resident and kind supporter of Rhyl Kitchen Classroom. He also makes a fabulous curry! He says the secret is his homemade garam masala, which is a gift from his mum. We prised the recipe out of him …..
INGREDIENTS
4 tbs whole cumin
4 tbs coriander seeds
1 tbs green cardamom
1 tbs black pepper
1/2 tbs cloves
1/2 tbs dry chillies
1/2 tbs caraway seeds
4 cinnamon sticks
METHOD
Pre heat oven to 180*C. Measure out ingredients - all heaped spoons! - into a large roasting pan. Check on the spices after five minutes and give them a stir. You are aiming not to burn - rather to roast for a deep flavour. The spices should start to smoke a little. Put back in oven for another 5 mins...stir...back for another 5 mins. Take out, smell. Put your hand on top of the mixture to make sure it’s hot. Keep stirring when you first take it out as it will continue to cook. When cool, use a coffee grinder to grind.