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Madrasi Masala


Preamble
See also this version and this one and this and this


Ingredients

1 cup Ground Coriander

Coriander Coriander

1/2 cup Ground Cumin

Cumin Seed Cumin Seed

1 tablespoon ground Black Pepper

Capsicum Capsicum

1 tablespoon Turmeric Powder

Turmeric Turmeric

1 tablespoon Black Mustard

Mustard Mustard

1 tablespoon Chilli Powder

Chilli Chilli

1 tablespoon Salt

Salt Salt

2 tablespoons crushed Garlic

Garlic Garlic

2 tablespoons finely grated fresh Ginger

Ginger Ginger

Vinegar for mixing

Vinegar Vinegar

3/4 cup Oil

Oil Oil

Method

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.





Fragrant Spice Garam Masala

Garam Masala

Garam Masala

Kashmiri Garam Masala

Madrasi Masala

Seasoning For Vegetable Curry