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Bafad Masala




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe from Petrina Sarkar




List of Ingredients




A Bafad is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! Store in a clean, dry air-tight jar/ container in a cool, dry place. Ideally Bafad Masala should not be stored for more than a month as it loses its potency. This recipe makes enough masala to cook approximately 10 kgs/ 22 lbs of meat/ fish. Don't be alarmed at the amount of chilli in the recipe as most of it is the not-so-hot Kashmiri Chilli which is used for the color it imparts!

500 gms Kashmiri red chillies
100 gms dry red chillies
10 tbsps coriander seeds
5 tbsps cumin seeds
1 tbsp cloves
3 X 2" pieces of cinnamon
2 tbsps peppercorns
2 tbsp black mustard seeds
1 1/2 tbsp turmeric powder



Recipe



Heat a heavy-bottomed pan or griddle on medium heat. Put the chillies (both kinds) on it and roast for 2-3 minutes, stirring often. Make sure the kitchen is well-ventilated. Remove from the pan.

Now put all the other ingredients on the pan together - except the turmeric powder - and roast for 3-4 minutes, stirring often. The spices will become aromatic when they are done. Remove from heat and mix all ingredients together in a large bowl.

Grind them a little at a time in a clean, dry coffee grinder. Put each batch into another bowl as you finish grinding. When you have ground the whole lot of spices, mix the powder well to blend.

put into a clean, dry jar/ air-tight container and store in a cool, dry place.

Note from BL: I don't feel up to doing conversions today, so if someone wants to be a dear and put this into imperial measurements for our non-metric list members, it would be greatly appreciated.