Recipe

Masala Ii Recipe

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Ingredients

Directions

Step #1 Toast cumin, & fenugreek seeds separately by placing a thin layer of each spice in a small dry frying pan over medium high heat, stirring so that it is even, mustard, until they darken, about 3 to 4 mins.
Step #2 Grind seeds to a powder in grinder or with mortar & pestle, grinding cloves with the seeds.
Step #3 stir in the spice or cinnamon.
Step #4 store this in airtight container; keeps indefinitely.
Step #5 Can be added to curries, chutneys, and a myriad of other recipes.
Step #6 Source: "The Complete Caribbean Cookbook".
Step #7 Masala is a mix of spices & herbs used primarily in Indian, caribbean, malaysian cooking.
Step #8 In the US, we can get curry powder, which is just another form of masala (I've learned this in the 3 years I've been here in South Africa).
Step #9 You can mix your own or purchase from a spice shop that carries Indian or Malay spices.
Step #10 I rarely use prepackaged curry powder, but it will work in the recipe.
Step #11 I've included a couple of Masala recipes here.
Step #12 (If you can find someone selling DURBAN SPICES, you've found the best Masala mixtures.
Step #13 --.
Enjoy the MASALA II recipe