This blend of dry and wet spices is typical of seasonings from South India. The dry spices are roasted and ground before adding garlic, finely grated ginger and vinegar to make a paste, which is then cooked in oil to develop the flavours before being stored in an airtight jar.
Madrasi Masala Recipe
- 1 cup Ground Coriander
- 1/2 cup Ground Cumin
- 1 tablespoon ground Black Pepper
- 1 tablespoon Turmeric Powder
- 1 tablespoon Black Mustard
- 1 tablespoon Chilli Powder
- 1 tablespoon Salt
- 2 tablespoons crushed Garlic
- 2 tablespoons finely grated fresh Ginger
- Cider Vinegar for mixing
- 3/4 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 gram (1 lb) of meat, fish or poultry, substituting it for the garlic, ginger and spices in a recipe.