Goan Masala Paste

2015-08-16
  • Yield : 6 Tablespoons
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 10m

Goan Masala Paste
A Goan Masala paste that can be used in a variety of curries and as a barbecue marinade with fish and chicken.

Method

Step 1

Soak the dried chillies in water for 10 minutes and chop them up. roughly chop the garlic and peel and slice the ginger.

Step 2

Make the tamarind paste by soaking 1 cup of dried tamarind in 2 tablespoons of hot water. Thoroughly mix the two into a paste and remove any of the hard bits out of the paste.

Step 3

Grind the cumin seeds, coriander seeds, peppercorns and cloves to a fine powder. Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.

Step 4

Pound until you have a paste. Skip the shrimp paste if you want a vegetarian version.

My Notes

1. Use more chillies if you want a spicier version.
2. This paste works wonderfully when you use it as a marinade for chicken drumsticks in a barbecue.

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