Goan Masala Paste
A coconut masala paste for use in Goan fish curries.
Equipment
- 1 Food processor with chopping blade or high speed blender
- 3 ice cube trays for large cubes
Ingredients
- 1 1/4 cup water
- 5 dried Kashmiri chilis or similar
- 2 1/2 cups unsweetened shredded coconut
- 1 small yellow onion or half a medium
- 1 tbsp tamarind sauce
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
Instructions
- In the order listed, put all ingredients into a food processor or high speed blender. Blend into a paste. NOTE: If you are using a blender, you may need to stir it every few minutes, or add more water, if the contents don't churn.
- Spoon one-tablespoon portions into ice cube trays and freeze for future use.
Notes
Once the masala paste is frozen, I recommend you remove the cubes from the tray and add them to a freezer bag.
You may store it in the fridge for up to three days.
Nutrition
Nutrition Facts
Goan Masala Paste
Serving Size
1 tablespoon
Amount per Serving
Calories
43
% Daily Value*
Fat
4
g
6
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
3
mg
0
%
Potassium
43
mg
1
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
0.5
g
1
%
Vitamin A
34
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
3
mg
0
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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