Goan Green Masala
This masala is a spicy, tangy green color and a versatile masala. It can be used in different meal preparations, from stuffing to making a curry. This green paste is always in my fridge that adds its green spicy magic to most of my dishes. It’s a vegetarian, vegan masala.
Every Goan household has its own version of this masala, some add onions to the masala and some don’t. I’m sharing my version that is without onions.
You can make a variety of Goan dishes using this masala, Stuff it in Pomfret or Mackerels or make green beef / chicken / fish curry. You can add it to your cutlets or fish cakes, my in laws use green masala to make beef mince which is amazing. It just adds the extra zing that we goans love..
2 Big Bundles of Coriander leaves
1/2 bundle of mint leaves (optional)
8-10 Garlic Cloves.
1 inch fresh Ginger
3-4 Green Chilies (deseed it if you want mild flavor or add more chillies depending on your spice tolerance)
1 small lime sized Tamarind ball
1 tsp. sugar
1 tsp. of Turmeric Powder
1 Cinnamon sticks
½ tsp. of Cumin seeds
2 Cardamom pods
1 tbsp. of vinegar.
Grind all the ingredients until smooth thick paste with approximately quarter cup of water. Keep in mind to add a little water at a time or else it would get watery instead of thick paste.
Tip: Grind all the dry spices first to a fine powder before adding the remaining ingredients to ensure no dry spice is left unground.
You can use it instantaneously or use it later but store it in an airtight container in the fridge for up to a week.
You can double the quantity if you are making a big batch of the masala.