Meats & Fish
3 ea Bird's eye chilies (or part of one serrano, to taste)
1 tsp Cumin seeds
3 ea Cardamom pods (or 1/8 tsp ground cardamom)
1/2 tsp Black pepper, ground
1 tsp Cinnamon
1 pinch Sea salt
Adapted from unknown online source, Oct, 2016, by BBF.
Tip the bird's eye chilies into a dry frying pan. Toast for a few minutes until they're browned, and remove to pestle and mortar.
Place the cumin seeds into the frying pan and toast for a few minutes until they're popping, and remove to pestle and mortar.
Crush the cardamom pods and shake the black seeds into the pestle and mortar.
Add the pepper and grind to a fine powder.
Stir in the cinnamon, add a pinch of sea salt, and stir. Store in an airtight jar.