![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOS4ZptoXNJHgZWM1SiG-ZII_SCboPfFN-uvD_gh5xgkehlD4BmE9z0IW0nFKmtPKvag7-W8LpuHRD5FgMTLNHlrwR41-ciTaXq7LLQ0c7uBxhev5l2llcCL0qnnEs4vFHRFZPPKphQvV/s320/Penzeys-Spices_6A95382F%5B1%5D.jpg)
When making this coconut shrimp curry recipe, I did not have garam masala in my cupboard. Here is a great spice mixture you can make to substitute.
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. paprika
1/3 tsp. cinnamon (I use Vietnamese cinnamon from Penzeys Spices - wonderful spices that make a huge difference in the flavor of your food. Their catalog alone offers great recipes. )
1 1/4 tsp. cayenne pepper
1 1/4 tsp. cayenne pepper
1/4 tsp. crumbled bay leaf
1/8" ground cloves
1/8" ground cloves
You can double or triple the batch and store it in a small jar or air tight bag for future dishes.
0 comments:
Post a Comment
I love reading your comments! Got a question, email me. If you like my blog, please subscribe to my RSS feed.