Roasting spices first (usually in a dry pan) is a classic method for making Indian curry. It really brings out the aroma.
Recipe Berbere Spice Mix
- Thread starter flyinglentris
- Start date
Roasting spices first (usually in a dry pan) is a classic method for making Indian curry. It really brings out the aroma.
Timenspace
Legendary Member
I saw the Berbere mix in my local Harissa spice store...might give it a try next shop time...
I am curious if it goes with fish...
I am curious if it goes with fish...
flyinglentris
Disabled and Retired Veteran
I suppose it could go with fish. I originally did a beef recipe with it. The Late Night Gourmet has stated in a post that the store bought berbere spice mix he got did not compare with the mix that I put forward in this recipe. I never bought berbere mix from the store and my mix is the first time I ever tried it. I was very satisfied and pleased with it and still, today, have plenty left for doing other things.
Berbere spice originates in Ethiopia, if I recall.
I typically don't do spice mixes, as I combine spices as a cook, as a rule. But there are some mixes that do need to be prepared in advance. And I have done a couple of these and posted recipes for them here at CB. One is a liquid spice mix which is divided into a mash and a coulis, - Spice Islands Mash and Coulis. This was a very interesting spice mix as it gave two derived parts that needed to be prepared in advance.
Absolutely - I've used it with fish. Best used on a while fish, I think.
flyinglentris
Disabled and Retired Veteran
When I think of berbere spice mix used on fish, I think of a thick white fish, like halibut, - and I think of pan blackened.