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Wild Masala

Wild Masala is a modern British recipe for a Fusion wild-food version of a spice blend that can be used as a substitute for garam masala. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Masala.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating:

Tags : CurryWild FoodSpice RecipesBritish Recipes

In trying to create a curry that used British wild edibles rather than 'exotic' spices I needed a substitute for Garam Masala. This is the blend I eventually came up with that includes the following substitutes for the common Garam Masala spices:

cumin seeds&tab;—&tab;spignel seeds/angelica seeds
coriander seeds&tab;—&tab;common hogweed seeds
cardamom&tab;—&tab;common hogweed (dry seeds)
cloves&tab;—&tab;herb bennet root powder
cinnamon&tab;—&tab;herb bennet root powder
bay leaves (from the garden)
nutmeg&tab;—&tab;sweet flag rhizomes (dried and powdered)
cardamom&tab;—&tab;common hogweed

The star ingredient being common hogweed seeds that cover the flavours of coriander, nutmeg and cardamom.

This is the final recipe:

Ingredients:

2 tbsp spignel seeds
2 tbsp dried common hogweed seeds
2 tbsp herb bennet root powder
3 dried bay leaves, crumbled (from the garden)
2 tsp dried and powdered sweet flag rhizomes
2 tsp water pepper seeds
1 tbsp dried and ground curry milkcap fungus

Method:

Simply place all the ingredients in a clean coffee grinder and grind for at least a minute. Test the mixture by rubbing a sample between your fingers. You need a finely-ground mixture which should not feel gritty to the touch.

Spoon into an airtight container and store in a dark place such as a cupboard. Garam masala should always be added to food towards the end of cooking. It can also be used as a garnish for cooked meats, vegetables or yoghurts.

There you have a wild food masala that you can add to any curry.