I am currently trying to figure out how to make this blend, but in the meantime, here is the company that creates a few spice blends for HelloFresh. The spice mix is used in traditional Indonesian dishes like Beef Rendang, Nasi Goreng and Opor Ayam. Water-buffalo being a bit tricky to find in most parts of the world, we have tested this with both chicken and vegetables.

If you don’t like spicy curries, you could still make my Madras curry powder and just leave the chillies out.Cooked using soy sauce, beef, green beans and potatoes, it is an Indonesian version of the Thai Massaman curry.

Ras el hanout is commonly made with more than 20 spices, including cumin, coriander, cardamom, black pepper, cinnamon, and rose petals for a lightly floral, aromatic seasoning. The key ingredient to this herbal Levantine spice mix is sumac: a small berry with a sharp lemony tang. The flavours of cumin, coriander, paprika and turmeric are in most BIR curries, and mixed powder makes it possible to add these spices all in one go, along with curry powder and garam masala.

For the freshest experience, you can grind your own whole spices OR use already-ground versions for a quick mix. That said, if you have prepared my Madras curry powder, you will get excellent results with that too. If you roast and grind each of the spices from whole, then your mixed powder should last for 3 months without much loss of flavour. I wish I could bottle up the smell of this Indonesian Chicken Curry and wear it around like perfume.