How to make a Red Masala Paste
My mommy's not so secret recipe, a blend of red chillies, cumin, pepper, turmeric, ginger and garlic simply ground together with salt and oil. A great staple to keep on hand to marinate fish or meat or use as the base of a delicious curry.
Ingredients
| Dried red chili pepper | 15 , torn, seeds discarded | |
| Turmeric powder | 1/2 Tablespoon | |
| Black peppercorn | 1/2 Teaspoon | |
| Cumin seeds | 1 Tablespoon | |
| Ginger paste | 1 Tablespoon | |
| Garlic paste | 1 Tablespoon | |
| Juice of lemon | 1 | |
| Oil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Water | 2 Tablespoon (as required) (Optional) |
Directions
MAKING
1. In a blender put the torn and deseeded red chillies. Blend them till smooth. Add the cumin, peppercorns and turmeric powder. Blend again for a few seconds till smooth.
3. Put in the ginger paste, garlic paste, lemon juice, salt and oil. Continue to blend till all are well combined to a paste. If it is too thick add very little water as required.
SERVING
4. Use this masala paste to make recipes of choice especially lamb, mutton, beef or fish.
TIPS
If Kashmiri chillies are not available, then use any dried red chilli. If they are also not available then use red chilli powder.
Recipe Summary
Nutrition Facts
Serving size
Calories 72Calories from Fat 29
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 360 mg15%
Total Carbohydrates 11 g3.7%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
