Japanese Garam Masala
The difference between Japanese curries and Indian curries, (as an example) is not only the flavours but more so the texture of the curry. There is usually less heat in a Japanese curry. The typical Japanese curry is thicker in texture and tastes sweeter and less spicy than its Indian counterpart. The protein is more often pork or beef, differing from Indian curry in which chicken or fish is often the main protein.
This garam masala is specifically Japanese, but can be used in most curries just as successfully. It is dependant on being fresh, so rather than keep it stored for ages, by all means, make less and don't keep it. Always better fresh! Now go make the Katsu!
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Need
- 1 Tablespoon cumin seeds
- 1 Tablespoon coriander seeds
- 1 Tablespoon cardamon seeds
- 1 cinnamon stick(s)
- 1/2 Teaspoon fresh nutmeg grated
- 1 Tablespoon whole cloves
- 3 bay leaf fresh or dried
- 1 Tablespoon white pepper
- 1 Tablespoon fennel seeds
- 1/2 Teaspoon dried red chilli flakes
- 1 Tablespoon star anise
- 1 Tablespoon all spice
- 1 Tablespoon ground turmeric
- 1 limes zest
Do
- 1
Place all ingredients into a hot pan and dry fry until just smoking and fragrant.
- 2
Place into the Thermomix bowl and mill 10 sec/speed 10. Scrape bowl and lid and repeat. Store in an airtight container.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
