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.
