Madrasi Masala Paste | PCC Natural Markets

Madrasi Masala Paste

Yield: 8 ounces

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this paste in the recipe for Salmon Rubbed with Madrasi Masala Paste.



Heat a large, heavy-bottomed skillet and dry roast coriander, cumin, peppercorns and mustard seeds. Stir seeds continuously until they give off a rich smell. Be careful not to over-brown.

Remove from the heat then grind to a powder. Add turmeric, cayenne and salt; mix well. Add garlic, ginger and enough vinegar to form a paste.

Store in an airtight container in the refrigerator;keeps for about 2 weeks.

Recipe by Jayesh Rao, former PCC Cooks instructor

More about: spices


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login