style="font-size:15px;"> of my favorite flavors. This masala paste is frequently used to marinate fish and is used when preparing bone-in coconut chicken curry with fresh curry leaves or a south Indian lamb stew. To make this masala, the spices and dried red chilies are tempered in oil first and then ground to a paste. Traditionally the masala ingredients are ground in a stone grinder, but for convenience I use a food processor or blender. I make this masala paste in large batches. And for a good reason! If you have some on hand, you can whip up a quick flavor-packed meal in minutes. I love to smear this on fish fillets like tilapia, sea bass or halibut and pan-fry them. Sometimes I make a quick curry by boiling meat or vegetables with coconut milk, Red Masala Paste and fresh coriander leaves (cilantro).
Makes about 1 1/2 cups (600 g)
Prep time: 15 minutes
Cook time: 7 minutes
1 tablespoon oil
15 dried red chili peppers, broken into small pieces
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon black peppercorns
Two 1/2 -in (1.25-cm) cinnamon sticks
1/2 teaspoon fenugreek seeds (optional)
15 cloves garlic
One 1/2-in (1.25-cm) piece fresh ginger, peeled
1 tablespoon shredded, unsweetened coconut (frozen, reconstituted dried, or freshly grated) (page 24)
1 teaspoon tamarind paste
1/2 teaspoon ground turmeric About 1/2 cup (125 ml) water
1 Heat the oil in a large nonstick skillet over medium heat. Add the chili peppers, coriander, cumin, peppercorns, cinnamon, fenugreek, if using, garlic and ginger. Cook, stirring until aromatic, about 5 to 7 minutes. Remove the spices from the skillet and let cool slightly.
2 Place the spice mixture in a food processor or blender. Add the coconut, tamarind and turmeric. Process the mixture to make a smooth paste adding water a little at a time. Stop occasionally and scrape down the sides of the processor.
3 Transfer to an airtight container. Store the masala in the refrigerator for up to 3 weeks.
TIP For a longer shelf life always use a clean spoon each time you dip into your masala jar. It is a common habit for new cooks, especially those in training in busy professional kitchens, to use dirty spoons or double dip spice pastes or masalas, which will cause the blend to go rancid sooner than it would otherwise. It’s a shame to waste a large batch of this spice paste simply from a bad habit!
Indian Grilling and Roasting Rub
Making your own fresh spice blends and pastes makes a world of difference in your cooking. This is an aromatic blend that I created inspired by aromatic Indian spices and the western grilling rubs. This blend is ideal for marinating steak, fish or chicken. This can be used as a dry rub or can be mixed in oil to create a flavorful marinade. I like to blend this mixture into a coarse mix, where I can feel the crunch of the spices with the food.
Makes about 1 cup (125 g)
Prep time: 5 minutes
Cook time: 5 minutes
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 teaspoons cumin seeds
1 teaspoon whole cloves
1/2 tablespoon black peppercorns
1 tablespoon light brown sugar
1 teaspoon ginger powder
1 teaspoon garlic powder
2 teaspoons dried mint leaves
1 teaspoon salt
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