Cape Malay Dry Red Masala

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Cape Malay Dry Red Masala

Cape Malay Dry Red Masala is a traditional South African recipe (from the Cape Malay cuisine) for a classic hot spice blend with plenty of chillies that's a mainstay of Cape Malay cookery. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Dry Red Masala.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

1 jar

Rating:

Tags : Chilli Recipes Vegetarian Recipes Spice Recipes South-africa Recipes

Masalas are a pre-prepared spice blend. Indian traders and settlers brought the concept to Malaysia and Malay workers brought the concept to South Africa. The red masala, which is commonly used in Cape Malay cookery is essentially a variant of Indian garam masala, but with much more hot chilli powder (it is this that makes this masala 'red'). You can prepare in large quantities and store for later.

Ingredients

120g coriander seeds
90g cumin seeds
60g dried hot red chillies
1 1/2 tsp dried turmeric
1 1/2 tsp ground ginger
1 1/2 tsp black peppercorns
seeds from 3 black cardamom pods
1 1/2 tsp whole cloves
3cm length of cinnamon stick

Method:

Arrange the coriander and cumin seeds along with the whole chillies in the centre of a baking tray. Place in the middle of an oven pre-heated to 170°C and roast for 5 minutes, stirring occasionally.

Remove the roast seeds and chillies from the oven and allow to cool then turn into a spice or coffee grinder. Add all the remaining ingredients and process to a fine powder (you may need to do this in batches).

Mix all the ingredients together then store in an air-tight jar in a cool, dark, cupboard. This masala will keep for up to 6 months.

If you do not want your masala to be so hot, reduce the chillies by half.