Mauritian Curry Spice Blend

Mauritian cuisine is a meeting point of Indian, Creole, Chinese and French traditions, and its curries have a distinct character — typically warmer and sweeter-smelling than mainland Indian curries, with cloves, cinnamon, cumin, coriander, garam masala and turmeric, often combined with thyme, fresh curry leaves and tomato. The flavour develops from long, slow cooking — building the spice base in oil with onion and garlic until deeply fragrant before any liquid is added. Short cuts (a quick simmer) give a pleasant but flat result. For delicate fish, the curry sauce should be made fully separately and then the fish added near the end so it doesn't overcook.