Advertisement
150 ml
Easy
Published 1999
I came across this masala paste, now one of my favourite seasonings, in 1995 when working at the Taj Coromandel Hotel in Madras. Working there was like being in heaven: I soaked up every little bit of information I could about how and why spices are used, which enriched my knowledge and understanding of cooking in general. Use this paste when cooking fish or shellfish.