Garam Marsala

Instructions

1. Take a dry wok and place all the ingredients. Switch on a gentle heat and stirring constantly toast the spice. As the pan starts to warm, and is at a bearable temperature, scrunch up the bay leaves and break the cinnamon into smaller pieces.
2. Continue on a low to medium heat. About five to ten minutes in notice how the coriander seeds start to darken. As the seeds start to darken, notice the aromas wafting through. You will smell the oils of the spices releasing.
3. As the coriander seeds turn a dark golden orange, switch off the heat. Continuing stirring as the base of the pan will still be toasting the spices.
4. Use a spoon to scoop the spice into a blender. Whizz still fine.
5. Place the spices into a sterilised jar. Cover and seal and open as required.