Red Coconut Masala

Seitan Tikka Masala on rice with soy yogurt and served with paratha breads and tea
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  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1 cup (4 servings)
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Red Coconut Masala is a typical coastal (western coast) Indian masala (spice mix). It uses key ingredients from the region and is perfect for making a fish or seafood curry. Red Coconut Masala gets its lovely red color from the Kashmiri chilies used in it. Don't be afraid of them as they have more bark than bite! This masala can be made fresh and used or stored in a glass jar or bottle for up to 2 days in the refrigerator. The amount made using this recipe will be sufficient to cook 1 kilogram or 2.2 pounds of any fish with firm, white flesh or seafood like prawns, shrimps, squid or crab. Here is the recipe...

What You'll Need

  • 1/4 cup grated coconut: fresh, frozen or desiccated (least preferred form)
  • 5 dry red Kashmiri chilies
  • 1" piece of ginger
  • 2 tsp of garlic paste or minced garlic
  • 3 cloves
  • 1" piece of cinnamon
  • 3 pods of green cardamom, seeds removed to be used and skins discarded
  • 1/4 tsp. cumin powder
  • 1/4 tsp. coriander powder
  • 1/4 tsp. sound/ fennel seeds
  • A pinch of nutmeg

How to Make It

  1. Put all the ingredients into a grinder or blender. Add 1/4 cup of water.
  2. Grind the ingredients into a smooth paste of thick, porridge consistency. Add a little more water as you grind, if required, but do not make the masala very watery.
  3. Use the masala right away or store in a glass jar or bowl for up to 2 days in the refrigerator.