VJR is a fabulous Burmese-Indian chef who makes tasty seafood samosas with this freshly made masala. Amounts given are not precise, feel free to adjust them according to your taste and needs.

• 1/2 c yellow or brown mustard seeds
• 1/4 c fenugreek
• 1 T cardamom

Method:
These spices can be toasted in a dry pan and ground in a spice blender. Or they can be added into a sauce whole as they are.

Very good as a crust for baked fish or in a sauce for prawns.