I've got a Rachel Allen curry recipe that requires an Indian spice mix called panch puran (spellings of this vary, according to Google).
Anyway, I hot-footed it to my extraordinarily helpful Indian grocer, who sold me a little bag of it for the bargain price of 99p.
(It's a mixture of cumin, fenugreek, kalonji, fennel and mustard seeds).
My Rachel Allen recipe only needs a bit of it, so does anyone have any handy recipes that might use up the rest?
Also, the extraordinarily helpful Indian grocer told me that I could either dry-toast the seeds and use them whole, or grind them. If I wanted to grind them, how would I do this? Is it a pestle & mortar job?
It wouldn't bother me to use them whole but I think DH might have a nervous breakdown if he encountered a whole fennel seed in his dinner.