Red masala paste
Similar to our green masala this Red masala paste is very helpful when you are preparing curries and other spicy Indian or African dishes that require hot chilies and a blend of flavorful spices.
As the chillies mature and change color which is in many varieties from green to red they become hotter and more flavorful. That's why I personally prefer in many instances red chillies over green. Apart from being really tasty this red masala paste can save you a lot of time as it can be stored in bulk in the deep freeze where it will keep fresh for many month. It can act as a backbone for the gravies and sauce of many spicy dishes and due to the oil and salt in the ingredients it will never freeze rock hard. So whenever you want to use it you can just scoop out a small amount from the container and won't have to defrost all of it completely.
Preparation time: 5 minutes
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Cooking time: at least 10 minutes
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Resting time: 0 minutes
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Total time needed: at least 15 minutes
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Grade of Difficulty: easy
The following recipe was inspired by the Green Masala from “The Masala book” by Parvati Narshi and Ben Williams
Ingredients
for
Indian red masala paste
Ingredients for thid Indian masala paste recipe- 35 gram / 4 large cloves of Garlic
- 60 gram fresh ginger
- 20 gram fresh red cayenne chilies
- 40 gram ground dried chilies
- 30 gram fresh green cayenne chilies
- 1 tsp. lemon juice
- 1 tsp. brown sugar
- 2 tbs. salt
- 1 tbs. oil
- Water
Directions
- Take of stalks of chilies and roughly chop them; If you can use kitchen gloves to handle the chilies, alternatively wash your hands thoroughly once you finished chopping them.
- Add fresh and dry chillies to a food processor.
- Soak ginger and garlic for 10 minutes in a glass of water, this will make it easier to peel the garlic and scrape the skin of the ginger afterwards. Chop garlic and ginger fine and add them to the chilies in the food processor
- Grind all ingredients till they combine to a nice paste;
- Add the salt, sugar, lemon juice and a little water and blend with chili garlic mixture
- Place the masala in a large bowl, add oil and with a big spoon mix it well for a few minutes.
- Fill it in airtight container and keep in the deep freeze for up to 6 month.
Depending on the desired spiciness of your curries and the amount of people you are cooking for start with 1 to 2 heaped teaspoons of the red masala paste as the backbone of your dishes to get a feeling for it's intensity.
Shito - Traditional hot Ghanaian black pepper paste
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