Durban Fish Masala is a traditional South African recipe (from Durban) for a classic spice blend (based heavily on Kashmiri chilli powder) that's typically used for fish-based dishes. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban Fish Masala.
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Based on the classic Durban masala, this is a milder version (minus the birds' eye chillies) and the addition of fenugreek and white peppercorns, that's intended to be used as a marinade for fish or as a flavour base for fish curries.
Place a non-stick pan over medium-high heat. Individually toast the whole spices for 90s to 2 minutes until aromatic. Stir fry them and make sure they do not burn. Once aromatic and lightly browned turn out onto a plate as you toast the next spice. Also toast the curry leaves until they blacken and are aromatic.
Once all the whole spices have been toasted and have cooled combine with the powdered spices in a spice or coffee blender and render to a fine powder.
Transfer to a screw-top jar and store in a cool, dark, cupboard.
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