I am not a great fan of pre-mixed curry powder, preferring to mix and grind them as needed. However, sometimes you want to elicit the flavours of a region without following a traditional recipe. In such cases, it is a perfect time to roast and grind spices into a powder and mix with ingredients. For example, this can be mixed with finely chopped or pureed onions, garlic, green chillies and ginger as they are sauteed in coconut oil, then this paste is mixed with coconut milk, yoghurt or stock for a great sauce for vegetables, even tofu.
It does not have to be restricted to Kerala style use. Use the coconut or stock mixture as a base for noodles and chopped vegetables, S. E. Asian style. Cook pineapple cubes or plantain in it, add it to sauteed okra. Your uses are limited only by your imagination.
Kerala Spice Mix with the Taste of the Tropics
Dry roast just before use:
1 tspn black peppercorns
0.5 tspn dried green peppercorns
0.5 tspn mustard seeds
2 Indian dried red chillies
Separately roast 1.5 tspn grated coconut (don’t burn)
Grind all together with:
0.5 tspn turmeric powder
0.25 tspn coriander powder
If you can only get green peppers in brine, don’t roast them but add when grinding. They can also be omitted.