Spicy masala sauce

Preparation info
  • Makes

    1.75 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This sauce has a rich, enduring, mellow spiciness — it’s one of my favourites and a staple on our menu. It is best served with any red meat and is fabulous with smoked eggplant, Garam Masala Potato, and the sweetness of pumpkin roasted with spices.


  • 2 teaspoons belacan (Malaysian shrimp paste)
  • 2 teaspoons dried prawns
  • 1


Dry-roast belacan, dried prawns, Sichuan peppercorns, cumin and coriander seeds, separately, over gentle heat until fragrant. Cool, then grind spices and dried prawns, separately, to a fine powder. Heat a wide-based saucepan, then add oils and fry belacan, ground prawns, diced vegetables and aromatics until just beginning to colour. Stir in ground spices, curry leaves and cinnamon stick until f