Masala is a fragrant blend of spices used in curries, breyanis, atjars and many other savoury dishes. There are many different varieties of masala including wet and dry masala. There are special masalas for fish (with mustard seeds), vegetables atjars, chutneys, breyanis and rice dishes. Buy freshly ground masala from a spice shop or make your own as needed and use the spices best suited to the particular dish you are preparing. You can grind your spices with a simple pestle and mortar, a blender or a food processor.
Makes: 800 gIngredients
100 g dried red chillies
50 g black peppercorns
250 g jeera seeds
300 g coriander seeds
50 g ground borrie
50 g ground ginger
10 g cloves
10 g cinnamon sticks
5 g cardamon pods
Method
Intensify the flavours of the seeds by roasting them in an oven at 180°C for a few minutes. Grind and mix with ground spices. Store prepared masala in an airtight container to use as required.
Cuisine: Cape Malay/Indian
Category: Condiments
- Posted19-Oct-2009
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