Madras masala paste

Preparation info
  • Makes

    150 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

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.