#spicelight

this is mostly accurate... except in the actual show there are way more blood and violence and death :D

A simple, all-purpose curry from southern India, this Hindu spice mix was assimilated by the British during colonial rule in India.

Madras Curry Powder

y=1/3 cup

2t cumin seed

2t coriander seeds

2t fenugreek seeds

1t yellow mustard seeds

1t black peppercorns

1/2t white peppercorns

1t clove

1t chili powder

2t ground turmeric

1/2 ground cinnamon 

1/2t ground cardamom

*Dry-fry whole spices separately in frying pan; grind; store for up to 1 month.

#tasteslike: bittersweet, pungent

#goeswellwith: 

beef

cheese

chicken

cilantro

coconut

cloves

eggs

ginger

Indian cuisine

lime

mushrooms

potatoes

onions

shellfish

Thai cuisine

Above:Our #homemade Panch Phora (pãch phoṛon)

Unlike most spice blends, never ground, Panch Phora is a colorful and aromatic Bengali whole seed blend, the name translating from the Hindustani name "five seeds." The blend consists of brown mustard, nigella, cumin, fenugreek, and fennel seeds. Traditionally you fry the Panch Phora in lard until the seeds pop before adding any of your ingredients.

Recipe

1T+2t Brown Mustard Seeds

1T+2t Nigella Seeds

1T+2t Cumin Seeds

1T+2t Fennel Seeds

1T+1t Fenugreek Seeds

#goeswellwith

fish

vegetables

lentils

rice

shak

dal