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
Cooking time: at least 10 minutes
Resting time: 0 minutes
Total time needed: at least 15 minutes
Grade of Difficulty: easy
The following recipe was inspired by the Green Masala from “The Masala book” by Parvati Narshi and Ben Williams
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.
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