Spiced green masala sauce

Preparation info
  • Makes

    1 litre

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A rich and complex aromatic sauce that draws its inspiration from the flavours and textures of southern India. It is best served with baked or fried white fish and shellfish. Spiced green masala sauce uses two wet pastes as its base, so you need to plan well ahead before starting to make it. The sauce can be made ahead, up until the palm sugar and fish sauce are added, with one simple step left to complete the cooking.