Saturday, 6 June 2015

Goodness Green Masala

I love anything even remotely related to curry and will stir this through my salads, add to poached or scrambled eggs & marinate meat or seafood.

Full of fabulous anti-inflammatory herbs & spices.

Green Masala Paste

1 teaspoon fenugreek seeds (soaked overnight)
6 garlic cloves, chopped
2 tablespoons finely chopped fresh ginger
40g fresh mint leaves
40g fresh coriander leaves

120ml vinegar-  I use apple cider vinegar
3 teaspoons salt
3 teaspoons turmeric

1 teaspoon chilli powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamom seeds

120ml vegetable oil
50ml sesame oil

Strain the soaked fenugreek, discard the water.
Process everything bar the oil, in a blender or food processor, to make a purée.
Heat the oil in a karahi (Indian version of a wok) or wok.
Add the paste to the oil. It will splatter a bit so be careful.
Stir-fry the paste continually to prevent it sticking until the water content is cooked out (it should take about 5 minutes). As the liquid is reduced, the paste will begin to make a regular bubbling noise if you don't stir, and it will splatter. Take the karahi off the stove. Leave to stand for 3-4 minutes. If the oil 'floats' to the top, the spices are cooked. Bottle the paste in sterilised jars.