Marvellous multi-purpose masala paste
This is a hugely versatile spice paste that can be used as a base for meat, fish, and vegetable recipes. It has an excellent depth of flavour and brings a gentle welcome warmth rather than fiery heat. The recipe is based on one from Simon Hopkinson’s excellent book, The Vegetarian Option, which is extremely popular at Glut HQ.
4 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp fennel seeds
1 tbsp yellow mustard seeds
2 tsp whole cloves
2 tsp red chillies
Small handful of curry leaves
300g onions, peeled and chopped
125g crushed fresh garlic
150g grated ginger
2 tbsp tamarind paste
2 tsp turmeric
2 tbsp red wine vinegar
100g creamed coconut
2 tsp Maldon salt
2 tsp caster sugar
Tip the cumin, coriander, fennel and mustard seeds into a non-stick frying pan and toast for a few minutes until you can just smell their fragrance. Pour the toasted spices into a spice grinder or pestle and mortar and grind or crush to a powder.
Tip the ground spices into a food processor and add all the other ingredients. Blitz into a paste and decant into a large jar. Cover the paste with a thin layer of oil and store in the fridge for up to two weeks.
