Friday, April 3, 2015

Malvani Masala Paste

Malvani cuisine belongs to the Konkan coastal regions of Maharashtra, Goa and West Karnataka. The flavors are highly influenced by Maharashtrian and Goan cuisine. Being a coastal area, seafood dominates the food choices and there is liberal use of coconut. A number of spices and herbs are used in varied combinations and here is a standard hot and spicy Malvani masala to be used in a variety of both veg and seafood dishes.

10 whole dry kashmiri red chillies , broken into pieces
2 tsp whole coriander seeds
4 to 5 cloves
1/2 tsp black peppercorns
1/2 tsp cumin seeds
1/2 tsp caraway seeds
4 to 5 green cardamoms
2 to 3 black cardamom
1/2 cup grated dry or fresh coconut
1 tsp poppy seeds (khus-khus)
2 tsp fennel seeds (saunf)
2 star anise
1 inch piece cinnamon
Dry roast all above till very lightly brown.
Cool and add 1/2 tsp turmeric powder.
  1. Process in a grinder with water to form a smooth paste. 

Use Malvani Masala to make these
Fiery Malvani Fish curry

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