INDONESIAN CURRY BLEND ROASTED

The nutty sweet flavour of this curry comes from dry roasting the spices before grinding. Just add 1tspn per person, of the mix to ginger, garlic, onions, oil and tinned tomatoes. Then add , fish, cover with fish stock and let it simmer.Garnish with coriander leaves.

Ingredients: Fennel, Mace, Cloves, Pepper, Star Anise, Cardamom, Cassia, Cumin, Coriander, Cinnamon, Curry Leaves, Chili, Ginger, Mustard, Turmeric