- 4 tablespoons CHILLI POWDER
- 2 tablespoons CAYENNE PEPPER
- 2 tablespoons PAPRIKA
- 1 tablespoon ENGLISH MUSTARD POWDER
- 2 tablespoons ICING SUGAR
- 2 tablespoons SALT
- 2 tablespoons TUMERIC
- 1 tablespoon GROUND CORIANDER
- 1 tablespoon GROUND CARDOMOM
- 1 tablespoon GROUND CUMIN
- 1 tablespoon GROUND CINNAMON
- 1 tablespoon GROUND GINGER
- 1 tablespoon GROUND NUTMEG
Tandoori Spices
Ricardo Soares
24th January 2011
Tandoori Spices
THIS IS A DRY MIX SUITABLE FOR VEGETABLES, FISH AND WHITE MEATS BEST
Ingredients
Method
MIX ALL INGREDIENTS WELL TOGETHER, THEN DRY ROAST IN A NON-STICK HOT FRYING
PAN UNTIL THE MIX BEGINS TO DEVELOP AND RELEASE ITS AROMA.
REMOVE FROM STOVE IMMEDIATELY AND SPREAD ONTO A COLD TRAY TO COOL.
STORE IN A DRY COVERED CONTAINER. DATE/LABEL
TO USE SPRINKLE AS DESIRED OVER FOODS AND LEAVE TO IMPROVE SEASONING FOR A MINIMUM OF 15 MINUTES BEFORE COOKING.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
