This fiery hot masala paste has its home in Goa. It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.
INGREDIENTS:
White vinegar
15 dry red chillies
1 tbsp black peppercorns
2 tsps coriander seeds
1 tsp cumin seeds
12-15 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp sugar
A golf ball-sized lump of tamarind (seeds removed)
Salt to taste
PREPARATION:
Put all the ingredients except vinegar into a food processor.
Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
This paste can be stored in a glass bottle for several days if kept in the refrigerator.
Green Highlighted items not made by Swad but offered at Patel Brothers.
