The heart to every Mauritian Curry and possibly the only true essence of every childhood Curry dish reminiscences. A blend of flavours, a marriage of fragrances and the ultimate taste of Mauritian diversity. Yes the hero of today’s blog post is none other than Masala or Massale ( As commonly called in Reunion Islands – which I absolutely love the sound of to be honest ). ”Masala Cari” or ”Masala Paste” is what makes you lick your fingers at the end of each Curry dish. Mauritian Curries are very popularly recommended especially the Traditional Fish or Chicken Curry. Scooped heavily with Rotis/Flatbreads. You eat your soul out trust me once you had a taste of these heart filling Curries.
The Heart to Every Mauritian Curry – Masala Paste/ Masala Cari
Preparation time : 30 Mins
Cooking time : 10 mins
Yield : 1 Pot
- 1 cup curry leaves
- 1/2 cup of dry red chilli powder ( optional )
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp cloves
- 1 tbsp cardamom pods
- 2 cinnamon sticks
- 2 bay leaves
- 2 tbsp turmeric powder/ 2 turmeric sticks
- 1 tbsp pepper cones (black)
- 5 cloves of garlic
- 1 tbsp mustard seeds
- 3 star anise
- 1 tbsp fennel seeds
- 1 nutmeg
- 1/2 cup of coconut flakes/finely chopped
- water to grind
- In a skillet pan or simply non stick pan, add in all your dry ingredients and toast for approx. 10 mins on low fire.
- Stir continuously so as to spread the heat evenly throughout the spices.
- Remove and set aside to cool down.
- In a mortar and pestle or in a grinder, add a handful of the spices and grind a little at a time until a smooth paste is obtained by gradually adding water to it.
- Store paste in an air tight container by covering with vegetable oil and a sprinkle of salt.
Note : Store for around 3 weeks in the refrigerator in an air tight sealed container. Use as base in any Curry of your liking e.g prawn curry , chicken or fish.