Subj : Indian spices
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sat Jul 30 2022 22:37:00

-=> Quoting Shawn Highfield to Ruth Haffly <=-
 
 RH> cooking Indian food

 SH> You need to invest in a lot of spices.  Other then that it's not
 SH> difficult once you have the ingredients.

Most kitchen pantries are already going to have onions, fresh
garlic, ginger root, lentils, beans and basmati rice along with
powdered mustard, cumin, coriander, cinnamon bark (probably cassia
and not true cinnamon), nutmeg, cloves, black pepper and a number of
fresh, dried and ground chilies.

It's easy to find turmeric, cardamom, fenugreek seeds, fennel seeds,
mace and coconut milk in any supermarket.

With a little looking around fenugreek leaves, Carom (Ajwain)
Amchoor (sour mango power) and star anise can be found. I can get
all of these in Yellowknife.

What I can't get locally is tej patta leaves so I substitute a bay
leaf plus a little cassia or cinnamon bark, or whole cloves.

Also I can't get curry leaves here, just in Edmonton, so I use bay
leaves plus one of lemon grass (available locally these days), lemon
balm (we grow our own), Makrut lime (known as Kaffir lime in previous
unenlightened times) leaves from Edmonton, lemon basil (again, we
grow our own) or in a pinch lemon or lime zest.

And I make my own curry powders and garam masala mixtures.


Cheers

Jim


.... When it comes to fried snack food, Indian cooks are tough to beat.

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