Fiji Masala | Homemade Masala
Masala is a special blend of spices that is ground into powder to spice up curries and many other dishes. Each family has their own "twist" and secret recipe. Our recipe isn't a secret, but it is delicious! Of course, you can adjust this to your taste. Omit what you want and add whatever you like. This is a "guide" for homemade Fiji style masala. I hope you enjoy this!
- 2 Tbsp coriander seeds (dhania)
- 1 Tbsp cumin seeds (jeera)
- 1 Tbsp mace (javentri)
- 1/2 Tbsp carom seeds (ajwain)
- 1/2 Tbsp fenugreek seeds (methi)
- 1/2 Tbsp black peppercorns (gol mirch)
- 1/2 Tbsp mustard seeds (sarso)
- 1/2 Tbsp fennel seeds (saunf)
- 1/2 Tbsp whole cardamoms (ellachi)
- 1/2 Tbsp cloves (lawang)
- 2 whole star-anise
- 2 sticks of cinnamon (dalchinni)
- 2-5 dry red chilies (sookha mircha)
- 6-8 sprigs of dry curry leaves (karipilli/tejpatti)* (if you have it)
- Dry roast all spices in a heavy bottom pan on medium heat until they become aromatic.
- Let spices dry completely
- Grind the roasted spices to a fine powder using a spice grinder or coffee grinder.
- Sift to remove any coarse pieces
- Store in an airtight jar.