I am a great fan of home-made spiced and herbed salt mixtures, and about once a month make two or three small batches - a cup at a time - of flavoured salt, which I use for seasoning our everyday family meals. These mixtures keep well for a month or two in tightly sealed glass or plastic jars, provided that everything is perfectly dry.
For this recipe, curry leaves are an essential ingredient. They are available whole and dried from spice shops, Indian supermarkets and greengrocers. If you can only find fresh ones, you will need to dry them on a windowsill for a few days - or in a barely warm oven for a few hours - before you use them. Or, you can blend the whole fresh leaves into the mixture, and then set the salt outside, thinly spread on a baking tray, in the sun, for a few hours so that all the moisture evaporates. The the same applies to bay leaves.
Whole, fresh spices (or very fresh powdered spices) are essential for this mixture.
Curried Salt Sprinkle
- 3 T (45 ml) whole coriander seeds
- 3 T (45 ml)) whole cumin seeds
- 1 T (15 ml) fenugreek seeds
- 6 whole white cardamom pods
- 3 whole cloves
- 1 small stick cinnamon, broken into small pieces
- 3 T (45 ml) yellow mustard seeds
- a handful of dry curry leaves (or fresh, see above)
- 3 dry bay leaves
- 4 dried red chillies, seeds removed (or 20 ml dried red chilli flakes)
- 1 T (15 ml) turmeric
- 1 T (15 ml) black or green dried peppercorns
- 1 and 1/2 cups (375 ml) coarse sea salt