Madrasi Masala Paste

Yield: 8 ounces

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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.

Ingredients

Preparation

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

Remove from heat then grind the mixture to a powder. Add turmeric, red chili powder and salt, and mix well. Next add the garlic, ginger and enough vinegar to form a paste.

Store in an airtight container in the fridge (keeps for about 2 weeks).

Recipe by Jayesh Rao, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: spices

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