Chettinad Garam Masala Paste
A takeaway-style chettinad garam masala paste with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- For 1 portion
- 1 tbspn oil
- ½ tspn chilli powder (or to taste)
- 1 tspn desiccated coconut
- ½ tspn ground cinnamon
- 1 tspn garam masala
Method
- 1
Over a low heat, heat the oil in a wok or suitable pan.
- 2
Add the desiccated coconut and fry for about , or until the coconut becomes golden brown.
- 3
Add the garam masala, chilli powder and ground cinnamon and fry for about , being careful not to burn the coconut or spices.
- 4
Allow to cool and then grind to as fine a paste as possible in a pestle and mortar, adding a little more oil to help the process along.
- 5
This can be made beforehand and stored, covered, in the fridge.