Seychellois Massalé is a traditional Seychellois (from the Seychelles) recipe for the classic curry spice powder used in the archipelago. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Seychellois Massalé.
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This is the recipe for the traditional Massalé (spice blend) used in Seychellois (from the Seychelles) cooking.
Dry roast the coriander, cumin, peppercorns, cardamom, cloves and cinnamon in a small pan over a medium-high heat for 30 seconds until aromatic, being careful not to let them burn.
Turn out onto a plate to cool, then grind in a spice grinder or pulverise using a pestle and mortar. Add the chilli powder and nutmeg and pulse to combine. Transfer to an airtight jar and keep for future use (this will make more than you need in this recipe).
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