Bafad Masala – Bafat Masala – Mangalorean Spice Mix
January 17, 2015
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
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.
Now put into a clean, dry jar/ air-tight container and store in a cool, dry place.
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