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Meng jou eie masala, soveel lekkerder.

  • 2 tablespoons whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 4 – 5 cardamom seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon mustard seeds
  • 3 – 4 whole cloves
  • 2 dried red chilli peppers, seeds discarded
  • 2 tablespoon ground turmeric

Combine coriander, cumin, cardamom, peppercorns, fennel, mustard seeds, cloves, and red chille peppers in a small pan over medium-low heat.
Toast until fragrant, about 2 minutes. (It will burn quickly, so keep an eye on it)
Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
Spoon in the turmeric, and process to combine.
Can be used immediately.

Here, I just add fresh chopped ginger and garlic when cooking.
Of course, if you want it a with more kick – just add a little “mother-in-law” curry powder or even cayenne pepper to your taste.
Can be stored for up to a month (I have stored mine for longer).

Recipe: Amanda Conradie
Photo: Elize de Kock


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