Madrasi Masala - Madras-Syle Curry Paste
indian, seasonings
1 cup ground corainder
1/2 cup ground cummin
1 tablespoon ground black pepper
1 tablespoon turmeric
1 tablespoon black mustard
1 tablespoon chile powder
1 tablespoon salt
2 tablespoon garlic; crushed
2 tablespoon fresh ginger; fine grate
1 single 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 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. From: Kurt Faria Date: 01 Jan 97 National Cooking Echo Ä
Yield: 1 batch