madrasi masala (madras syle curry paste)

Categories
Meats
Seasonings
Yield
1 Batch
MeasureIngredient
1.00 cup Ground corainder
½ cup Ground cummin
1.00 tablespoon Ground black pepper
1.00 tablespoon Turmeric
1.00 tablespoon Black mustard
1.00 tablespoon Chile powder
1.00 tablespoon Salt
2.00 tablespoon Garlic; crushed
2.00 tablespoon Fresh ginger; fine grate
1.00  Vinegar; for mixing
¾ cup Oil

Combine ground spices and salt in a bowl. Add garlic and ginger and sufficient vinegar to mix to a smooth, thick puree. Heat oil in saucepan and when very hot turn in the spice mixture and reduce heat.

Stir constantly until spices are cooked and oil separates from spices. Cool and bottle.

Use about a tablespoon of this paste for each 500 g (1 lb) of meat, fish or poultry, substituting it for the garlic, ginger and spices in a recipe.

From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0

MM & typos by Kurt.

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