This masala paste is used to make many different preparations. it can be used with chicken but is most commonly used with fried seafood such as whole mackerel, kingfish, mussels and squid.

  • 100 grams dried Kashmiri chillies, seeds and stalks removed
  • 5 whole black peppercorns
  • 4 whole cloves
  • 5 whole green cardamom
  • 2- inch cinnamon stick
  • About 80 grams of garlic cloves peeled coarsely chopped
  • 1 inch fresh ginger root, peeled, diced
  • 1/3 cup tamarind concentrate
  • 3/4 cup red wine vinegar/Goan vinegar or coconut vinegar/
  • 1/3 cup castor sugar
  • 2 tsp salt, or to taste
  • 1/4 cup refined vegetable oil
  • water, or as required


  • Grind all the dried ingredients like the chillies, peppercorns, cloves, cardamom and cinnamon to a fine powder. Add garlic, ginger tamarind and grind to a smooth paste. Add vinegar to facilitate grinding.
  • Add water a tablespoon at a time to get a smooth consistency.
  • Add sugar and salt and continue to grind until you have a thick but spreadable spice paste.
  • In an electric mixer/grinder, add all the ingredients except the water, pulse everything, add remaining water gradually as required, to make a very smooth but thick paste. Taste for salt and adjust.
  • Heat a heavy bottomed pan on medium flame, add oil. When oil is hot add the ground masala, cook for about 5 minutes on medium heat stirring constantly until the mixture begins to bubble up and the oil starts to separate from the masala.
  • Transfer while warm to a sterilised glass jar, cover tightly and store it in the refrigerator. Use as required for upto 3 weeks.