South Indian Masala
- 5 large cloves garlic, minced
- 1 tbs fresh ginger, chopped
- 1 cup shallots, sliced
- 1/2 cup tomatoes, chopped
- 2 tsp chili powder
- 1 tsp curry powder
- 1 hot red chili, seeded and chopped
- 2 tbs oil
This is a version of masala that is commonly served in the south of India. It is typically used as a flavoring for seafood and meats. When stuffing fish the method that is used is to spread some of the cooked mixture on a banana leaf that has been brushed with oil and rest the fish atop, then the fish is stuffed with the mixture. The banana leaf is then tied into a parcel the either steamed or cooked in a shallow pan.
- Add the oil to a large saute pan.
- Using medium high heat add the garlic, shallots and ginger and saute for several minutes.
- Add the chili, tomatoes and vinegar and saute for several minutes more.
- Season with salt and pepper.