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Mauritian Curry Masala
Mauritian Curry Masala is a classic Mauritian recipe for the classic wet spice paste that forms the flavour base for Mauritian-style curries. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Mauritian Curry Masala.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Makes:
1 jar
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesMauritius Recipes
A masala is a wet curry blend (as opposed to curry powders that are dry). Whilst you can get Mauritian curry powders on-line and in certain stores the masala is much more authentic and gives a truer sense of Mauritian cookery. For the chilli powder I typically use ½ Kashmiri chilli for the colour and ½ hot chilli (but you can use powder of the heat level you like)
Ingredients:
20 fresh (40 dried) curry leaves
50g (1/2 cup) of dry red chilli powder
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp cloves
1 tbsp cardamom pods
2 cinnamon sticks
2 bay leaves (Indian bay)
2 tbsp turmeric powder/ 2 turmeric sticks
1 tbsp peppercorns (black)
5 cloves of garlic
1 tbsp mustard seeds
3 star anise
1 tbsp fennel seeds
1 whole nutmeg (halved or quartered)
50g (1/2 cup) of coconut flakes/finely chopped
water, as needed to grind to a paste
Method:
Add all the ingredients to a skillet or non-stick pan and toast for approximately 10 mins over low heat. Stir continuously so as to spread the heat evenly throughout the spices and to prevent them from ‘catching’ and burning.
Turn the content of the pan onto a plate and set aside to cool completely. Once the spices are cold transfer to a mortar or place in a wet/dry spice grinder, adding a handful at a time. First chop the spices dry then add water a little at a time and gradually render the spice mix to a thick paste.
Once done transfer the spice paste to a jar with a secure lid. Pour enough oil to cover the top (this prevents oxidation) and sprinkle a little salt on top. Store in the refrigerator where it will keep for 3-4 weeks.
Use as a flavour base in any Mauritian style curry (or any curry for that matter).
