I’m not much into the maths of spices so I can’t say exactly how the cost of a small packet of saffron varies. I could be a fool though, so any estimate is welcome (or else you’ll just get a bad laugh from the person who sent me this information). But anyway, if you go with one gram of saffron at most, the difference between a gram of pepper, 1.2g of cumin and 1.6g of coriander powder is very small, and much more palatable than the difference between 1.5g of onion powder and 1.8g of curry powder. That said, if you’re going to go with the whole lot, don’t be afraid to experiment. If you make a large batch with a small batch, you probably won’t get a big difference, just more of that lovely saffron taste.
Cumin and Coriander Spice Powder Ingredients (makes 2 tbsp): 1 ½ tsp dried coriander 1/2 tsp cumin 2-3 bay leaves (optional) 1/2 tsp cumin seeds (optional) 1 tsp turmeric (or to taste) 2 tbsp of water 2 tbsp of hot oil (can use any) Instructions: Combine the ground spices and the water into a bowl. Place the lid on the bowl and set to a warm place. Mix for 5-10 minutes until the spices dissolve in the mixture. Stir in the turmeric, cumin, cumin seeds, cumin and bay leaves until a thick paste is made. This takes some time as the spices are very gritty so make sure you don’t let the mixture set too long. Add the hot oil and mix well. Transfer to a jug, then freeze (for at least a month) then add it into your saffron recipe as well as the other ingredients. Pour the mixture into the ramekins on top of the rice and place into the fridge. If some is left over, add it in with the green chilies and the spices to make them all a happy family.
Rice and Ginger Roast (Prawn) Curry Ingredients Ingredients 4-6 cups of cooked rice 4 medium sized (or 3 large) white fish (like white tuna) 4-6 pieces of ginger, finely chopped (I love these ginger pieces because not too much is needed to make a delicious curry) 1 tablespoon of lemon juice 2 tablespoons of sugar 3 tablespoons of oil of your choice
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