This is a popular Indian dish made of red chili powder, cumin seeds, coriander seeds, turmeric and salt. It is a common side dish in South Asian cuisine that is often served with rice or naan bread.

Red Masala Paste Lal Mirch Masala is a spicy Indian red chilli paste that is made with red masala powder, tamarind paste, coriander seeds, cumin seeds, fennel seeds and garlic. Read more in detail here: red chilli masala powder recipe.

 

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This paste’s taste reminds me of my childhood, and it’s one of my favorites. This masala paste is often used to marinade fish and to make bone-in coconut chicken curry with fresh curry leaves and a south Indian lamb stew. The spices and dried red chilies are first heated in oil before being crushed to a paste to create this masala. The masala components are traditionally pounded in a stone grinder, but I like to use a food processor or blender for ease. This masala paste is made in big quantities for me. It’s for a good cause, too! You can make a flavor-packed dinner in minutes if you have some on hand. I like to spread this over tilapia, sea bass, or halibut fillets and pan-fry them. I sometimes create a fast curry using coconut milk, Red Masala Paste, and fresh coriander leaves by boiling meat or veggies (cilantro)

Methods Explained in Detail

  • Step No 1

    In a large nonstick skillet, heat the oil over medium heat. Chili peppers, coriander, cumin, peppercorns, cinnamon, fenugreek, if used, garlic, and ginger should all be added at this point. Cook, stirring occasionally, for 5 to 7 minutes, or until fragrant. Allow the spices to cool somewhat before removing them from the skillet.

  • Step No 2

    In a food processor or blender, combine the spices. Combine the coconut, tamarind, and turmeric in a mixing bowl. Process the ingredients until it becomes a smooth paste, adding a little water at a time. Stop and scrape the sides of the processor every now and again.

  • Step No 3

    Transfer to a con-3 tainer that is airtight. The masala may be kept in the refrigerator for up to three weeks.

Variations and suggestions

  • TIP Always use a clean spoon each time you dip into your masala jar for a longer shelf life. New chefs, particularly those in training in busy commercial kitchens, have a tendency of using unclean spoons or double dipping spice pastes or masalas, which causes the mix to become rancid faster than it would otherwise. It’s a pity to squander such a big quantity of spice paste due to a poor habit!

Red Masala Paste Lal Mirch Masala is a recipe for red chilli paste. The paste is made of red chili, garlic, ginger, coriander seeds and salt. Reference: how to make red chilli paste at home.

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