The Big Boys Curry Book

Garam Masala - Hot Spice blend

Returning offshore fishing boats. Bright colours reflect the lorries found on land

The ubiquitous finishing spice mix. Most often used as a finishing spicing for a dish to give freshness and immediacy. This is only one variation. Others leave out the coriander, increase the cardamom or add Black cardamom. Masalas should be stored in dark airtight jars and as a rule improve with a bit of age.Quantities are given in weight ratio. After the recipe, a total weight is given. This will give an indication of how much the recipe will make. All you have to do is work in ounces, grammes or whatever to make the mix.


  • 4 Coriander seed
  • 4 Cumin seed
  • 4 Black peppercorn
  • 2 Cardamom seed
  • 2 Cloves
  • 2 Mace
  • 1 Grated nutmeg
  • 1 Cinnamon or cassia.

Total 20


  1. Dry fry gently (except mace and nutmeg) for 5 mins
  2. allow to cool and grind.
  3. Variations, use ginger powder (do not dry fry the powder,) and/or dried bayleaves.

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