Goan Green Masala
This versatile spice mix can be paired with fish, meat or vegetables. Whether used as a marinade for grilling or frying, or as added flavour in a chilli-fry or curry, this Green Masala will add a whole new dimension to the dish.
100 grams green chilies
2 cups fresh coriander (tightly packed)
2 teaspoon coriander seeds
2 inch ginger
12 garlic cloves
1 teaspoon cumin
1 teaspoon peppercorn
2 inch cinnamon
1 teaspoon turmeric
1 medium onion (chopped)
1 cup vinegar
1 teaspoon sugar
1. Prep your ingredients before you begin.
2. Grind all the ingredients to a thick paste to use as required.
Note: Do not use this masala as a curry base in itself. The amount of vinegar used for grinding is meant to aid in the storing of the masala, and will result in a curry that is overly sour. Follow one of the green curry recipes I have instead, such as Bafado.
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