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Madrasi masala

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 6
Servings 0


  • 100
    ground coriander
  • 50
    ground cumin
  • 15
    each coarse black pepper, turmeric, black mustard seeds, peri peri and salt
  • 30
    each crushed garlic and finely grated fresh ginger
  • vinegar for mixing
  • 200


1. Combine ground spices and salt in a bowl. 2. Add garlic and ginger and sufficient vinegar to mix to a smooth, thick puré;e. 3. Heat oil in a saucepan and when very hot, add the spice mixture and reduce the heat. Stir constantly until the spices are cooked and the oil separates from the spices. Cool and bottle. 4. Use about 15 ml of this paste for each 500 g of meat, fish or poultry, substituting it for the garlic, ginger and spices called for in a recipe.


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