Taaza masala

Taaza masala

Green masala paste

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

A spice paste based on fresh coriander leaves, mint, garlic and ginger. Added to any curry or spiced preparation, it will give extra flavour.

Ingredients

Quantity Ingredient
1 teaspoon fenugreek seeds
5 large garlic cloves
2 tablespoons fresh ginger, finely grated
15g fresh mint leaves
15g fresh coriander leaves
125ml vinegar
3 teaspoons salt
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
125ml vegetable oil
60ml sesame oil

Method

  1. Put the fenugreek seeds in a bowl of water and leave to soak overnight — they will swell and develop a jelly-like coating.
  2. Measure 1 teaspoon of the soaked seeds and place in a food processor or blender with the garlic, ginger, mint, coriander and vinegar. Process until well combined and very smooth. Add the salt, turmeric, cloves and cardamom and stir to combine.
  3. Heat the vegetable and sesame oils in a saucepan over high heat. When the oil is hot, add the spice mixture and bring to the boil. Remove from the heat and allow to cool. Transfer to an airtight jar — the oil should cover the herbs; if it does not, heat a little extra oil and add it to the jar. The curry paste can be stored in the refrigerator for up to 3 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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