Green Masala Paste

The true term for any Indian spice-mix preparation, whether it be wet or dry, is ‘masala’. This is more often referred to in English-speaking countries merely as ‘curry’ - as if it were a generic term for a dish with a one-dimensional flavour. This particular masala paste is versatile, pungent and slightly sour and has its origins in southern India, although the use of vinegar is particular to Goa. It is used in the making of rich sauces and curries and is best suited to fish, chicken or vegetables. It can give indefinable nuances to slow-cooked preparations or simply be stirred into food towards the end of cooking to give a delicious and herbaceous burst of flavour.