Mauritian Curry Masala Paste

February 01, 2017

Mauritian Curry Masala Paste

So pleased to bring you this wonderful curry paste recipe from the superb food blogger and photographer Anu from Peachy Tales

curry-paste

 

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.

curry-paste-styling

curry-paste-3

curry-paste-4

curry-paste-5


The Heart to Every Mauritian Curry – Masala Paste/ Masala Cari

Preparation time : 30 Mins
Cooking time : 10 mins

Yield : 1 Pot

Ingredients :

  • 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

Method :

  1. In a skillet pan or simply non stick pan, add in all your dry ingredients and toast for approx. 10 mins on low fire.
  2. Stir continuously so as to spread the heat evenly throughout the spices.
  3. Remove and set aside to cool down.
  4. 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.
  5. 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.


curry-paste-2

Curry Paste 6.jpg





Also in Recipes

QUICK CHICKEN SAAG RECIPE BY MANI
QUICK CHICKEN SAAG RECIPE BY MANI

October 29, 2020

Chicken saag, or chicken saagwala, is a popular North Indian dish which is essentially a combination of spicy chicken and spinach. If you have already tried chicken saag in a restaurant, you will know this is seriously tasty and the good news is that it can be healthy too.

Continue Reading

SPICY SPAGHETTI BOLOGNESE BY MANI
SPICY SPAGHETTI BOLOGNESE BY MANI

October 29, 2020

If you love spice and meaty bolognese, you will love this spicy spaghetti bolognese recipe which is actually more straightforward to cook over the traditional version because there are less ingredients and only requires simple spice.

Continue Reading

Healthy Butter Chicken (MURGH MAKHANI) by Mani
Healthy Butter Chicken (MURGH MAKHANI) by Mani

October 28, 2020

Here is a recipe for butter chicken (murgh makhani) which is a popular curry featuring an authentic sauce and spicy chicken.

Continue Reading