ready to use masala paste

By pauljoseph • February 24, 2011 • 1 Comments

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ready to use masala paste — 1 of 2 Photo by pauljoseph

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Author Notes: It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.
- pauljoseph

Serves 10

2 tsp White vinegar
8 dry red chilies
1 tsp black peppercorns
2 tsps coriander powder
10 cloves of garlic
1/2 tsp turmeric powder
few sweet raisins
2 tsp tamarind (seeds removed)
Salt to taste

Put all the ingredients except vinegar into a food processor
Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
This paste can be stored in a glass bottle for several days if kept in the refrigerator.