Essentials – Red Masala Paste

Chillies, ginger and garlic are essential spices used in almost all curries. Instead of chopping and grinding these three ingredients for every curry cooked, this easy and convenient red masala paste can made.

Depending on how often you cook curries, we’ve provided a recipe for both bulk preparations as well as for a smaller quantity.

Ingredients for 5 tablespoons

3 tablespoons ground red chilli

1 tablespoon ginger, ground finely

1 tablespoon garlic, ground finely

Coarse salt to taste

Method for 5 tablespoons

1. In a bowl, mix all ingredients together well

Ingredients for Bulk Preparations

1.5kg fresh red chillies

500g fresh ginger, chopped

500g fresh garlic, chopped

water

Coarse salt to taste

Method for Bulk Preparations

1. In a blender, blend the above excluding salt. Water should just be enough to aid blending. Blend until fine.
2. Strain to remove water.
3. Add salt.

Storage

This masala freezes well. So when preparing in bulk, we suggest freezing them in ice-cube trays and once frozen, storing in an airtight container in the freezer.

This way, when the masala is needed, simply defrost a convenient ice-cube sized amount.