Spice stock

Spice stock

By
From
The Curry Guy
Makes
scant 1 litre

I usually make a batch of spice stock at the same time I make the base curry sauce. This isn’t one you really need to watch closely while cooking so it’s a good way of getting two jobs done at once. The aromatic strained stock can be added to curries when a little more liquid is desired to thin the sauce. So could water, for that matter, but this stock does give curries more depth.

Ingredients

Quantity Ingredient
handful green cardamom pods, lightly bruised
15 indian bay leaves (cassia leaves)
2.5cm piece of cinnamon stick or cassia bark
20 black peppercorns
large handful star anise
1 teaspoon roasted cumin seeds
large bunch coriander, stems and leaves roughly chopped
1 or more fresh green chillies, to taste, halved lengthways (optional)

Method

  1. Put 1 litre of water in a pan and bring to a rolling boil. Throw in the herbs and spices and stir to combine. Reduce to a simmer and cook for about 30 minutes. Strain through a fine sieve and use immediately or store in airtight plastic containers in the fridge for up to 3 days. It also freezes well.
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