Fish Masala
This masala will warm any fish dish with a pleasant hint of heat and spice
Makes enough for: 1 batch Masala
Ingredients
- 15 mls whole coriander seeds
- 10 mls cumin seeds
- 5 mls fennel seeds
- 1 quill cinnamon, broken up
- 4 whole cloves
- 2.5 mls black peppercorns
- 2.5 mls cardamom pods, crushed
- 1 dried chilli
- 5 curry leaves
- 2 bay leaves
- 2.5 mls turmeric
- 2.5 mls ground ginger
- 1 lemon, zest only
Method
- Place the coriander, cumin and fennel seeds into a dry frying pan
- Lightly toast on a medium temperature
- Add the cinnamon, cloves, peppercorns, cardamom and chilli
- Continue to toast until you can smell the cinnamon
- Add the curry and bay leaves and toast for a further minute
- Add the turmeric and ginger and as soon as you can smell the ginger remove from the heat
- Place into a spice grinder together with the lemon zest
- Grind until fine
Notes
you can use 2 chillies if you prefer a hotter masala. I removed the seeds from the chilli I used