• Servings 1 1/2 cups
  • Prep 15 min
  • Cook 10 min
  • Cuisine
  • Skill Level

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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.