This is a lovely masala mix we use in Kerelan curries, especially Slow Pan Fried Spice Crusted Brill with Malabar Curry Sauce

2 tbspns ground coriander

2 green cardamom pods, opened, the seeds taken out, and the pods discarded

2.5cm piece of cinnamon stick

2 cloves

2 bay leaves, finely chopped

2 tsps fennel seeds

1 star anise

¼ tsp ground cumin

• Roast the cardamom, cinnamon, bay leaves, cloves and star anise in a dry, heavy bottomed frying pan for about 4 minutes, until they are fragrant. Leave to cool for a few minutes, then grind to a very fine powder in a spice grinder or blender. Add the powdered coriander, fennel seeds and cumin, and give a final blitz to mix the spices. Keep in an airtight container in a cupboard