GOAN GREEN MASALA

This masala is what I cook with at home... It goes in Green beef curries as it is meant to. But I also use it to make chicken curry, my Beef stuffed Rolls, my Beef Roast,.. My husband adds sugar to caramelise on the pan with this Green masala for a pan fried chicken breast cuts . And it tastes awesome. 

INGREDIENTS:
30 peppercorns

25 cloves      

2 2" long sticks cinnamon       

3 bulbs of garlic

2 1" pieces of ginger

A handful of Fresh green coriander leaves

2 green chillies

1 tablespoon tamarind
1 tbs Jeera 

1 large onion fried till golden brown

2 tsp Turmeric powder 

Water or Vinegar to grind

METHOD :
Pluck out the tender stems and leaves of fresh Coriander. Peel the garlic pods. Peel the ginger and chop slices. Add to all of the above remaining ingredients and grind to paste with the least needed water. You could replace water with little Toddy Vinegar instead.

This will grind to a paste of approximately 200gms. Let it cool at room temperature before you store it in the fridge. It'll last for several months IF you don't run out of it before.

Oh! And... Store it in Glass or Ceramic airtight containers. Metals will react to vinegar, plastic will get stained by Clove and the masala has an overpowering aroma. 

The caremalised onions are meant to give pulpy volume to the masala besides it adding a hint of sweetness.

TIP: A pulpy and greener alteration to this recipe would be to replace those 30 Peppercorns for 6 green chillies.
Although, I'd stick peppercorns. My intestines hate Chillies!!! 😄


Make this BEEF ROAST with this masala...