I love curry is all it’s incarnations and ethnicities. I love charnuska and used it in my pickled beets, which I am making again tomorrow and should have lovely pics of and recipes/how to’s. Here is my contribution to curry spice today.
Garam masala, The literal meaning of which is ‘hot spice’ (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in the Indian, Bangladeshi and Pakistani cuisines. There are many variants and each one is formulated for a specific purpose. There are numerous ways in which garam masala is prepared in different regions of India. There is no way of determining which of them are more authentic than others.
Some recipes blend spices with herbs. Yet others grind the spices with water, vinegar or other liquids, such as coconut milk, to make a paste. In some recipes nuts, onion or garlic may be added. The flavors may be carefully blended to achieve a balanced effect, or in some cases a single flavor may be emphasized for special dishes where this is desired. Usually a masala is cooked before use to release its flavors and aromas
1 tablespoons cumin seeds
1 tablespoon charnuska
1 tablespoons cardamom powder
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon cloves, ground
1 teaspoon grated nutmeg
1 tablespoon fenugreek
1/2 teaspoon saffron
1 ½ tsps dry ginger
Put the cumin, coriander, charnuska, peppercorns and cinnamon in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
To cool toasted spice mix fenugreek and saffron.Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg, ginger, cardamom and cloves. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months.
Shrimp Garam Marsala
- 1 1/2 pounds peeled and deveined large shrimp
- 1 1/2 teaspoons garam masala
- 1 1/2 tablespoons canola oil
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped onion
- 1/3 cup dry white wine
- 1/4 cup chopped cilantro, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 lime wedges
Sprinkle shrimp evenly with garam masala; let stand 5 minutes.Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 5 minutes or until vegetables are crisp-tender. Add shrimp; sauté 3 minutes or until shrimp are done. Stir in wine, 3 tablespoons cilantro, salt, and black pepper. Cook 30 seconds. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.
Green Beans with Garam Masala Butter and Toasted Hazelnuts
1/4 cup hazelnuts or almonds
1 pound green beans, trimmed
2 tablespoons butter
1/2 teaspoon garam masala
1 teaspoon kosher or sea salt (1/2 teaspoon table salt)
Heat medium skillet, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet, rub between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside. Boil or steam green beans, covered for 5 minutes or until tender. Drain and quickly rinse with cool water to stop cooking. Return skillet to stove and turn on medium-high heat and add butter. After 1 minute, the butter should foam and brown slightly. Add garam masala and fry just a few seconds until fragrant. Add green beans and salt; toss until beans are evenly coated. Taste and season with additional salt or garam masala if needed. Top with toasted hazelnuts.