Spice Mixture -Madrasi Masala

This is a blend of dry and wet spices and is typical of the seasoning from southern India. The dry spices are roasted and ground before adding the garlic, finely grated ginger and vinegar to make a paste, which is then cooked in oil to develop the flavours before storing in an airtight jar. If you make this please take a photo and post the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

8 tbspcoriander seed
4 tbspcumin seeds
1 tbspblack peppercorn
1 tbspblack mustard seeds
11 tbspground turmeric
3-4 tspchili powder
1 tbspsalt
8close garlic crushed
8 cmpiece of fresh ginger, peeled and finely grated
50 mLcider vinegar
175 mLsunflower oil

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Steps

1

Heat a heavy-based frying pan and dry fry the coriander, cumin and peppercorns briefly: add the mustard seeds, cutting the next you continuously, until the spices give off a rich aroma. Do not over Brown
2

Grind the mixture to a fine powder, then add the turmeric, chili and salt. Add the garlic, ginger and sufficient vinegar to make a paste
3

Heat the oil and fry the paste, stirring and turning you continuously, until the oral begins to separate from the spicy mixture.
4

Call the paste and storage in an airtight jar away from light and preferably in a cool place. The pace will keep the truth to 3 weeks