— SUITABLE FOR PURE VEGETARIAN FOOD —
dapoli lal masala is a red hot masala used extensively in the cuisine of the kokan region around Dapoli. The masala has simple flavor of its own that allows the flavor of the meat or seafood that it is used for to stand out. Use dapoli lal masala for differently delicious fish, prawn, clams, mussels and crabs.
Red Chili, Coriander Seed, Cumin Seed, Coconut, Fenugreek Seed, Mustard Seed, and Turmeric.
Typically 4 tsp in ¼ kg of main ingredient.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
DAPOLI SEAFOOD CURRY
500g approx of ½” thick slice Fish or large Prawn or fleshy Crab
In 1 cup boiling hot water make a sour concoction using either 1 Tbs tamarind pulp, 3 nos dried kokam skin or 1 small raw mango pulp. Keep standing for 30 minute. Squeeze out and retain just the water. Keep aside.
Make a cooking paste using:
1 cup Coconut (fresh, grated)
2 Tbs Ginger-Garlic paste
2 cup Coriander leaf
4 Green Chili
½ tsp Turmeric
½ tsp Cumin seed powder
6 tsp dapoli lal masala
Boil ½ cup (1 cup for crab) of water and keep aside. Heat 4 Tbs oil in karahi, add 10 curry leaf, and fry till the crisp. Add ½ tsp cumin seed and when they start to crackle, add the cooking paste and fry till oil separates. Add the ½ cup boiling water (1 cup for crab), 1 cup coconut milk, and the sour water—from Step 1—and mix well. Lower heat and bring to a boil. FOR PRAWN: Continue to cook the curry for 5 minutes then add the Prawn and cook for 2 minutes. FOR FISH: Gently insert the fish to this curry and cook for 10 minutes. FOR CRAB: Add the crab and cook for 20 minutes.
Note: Do not cover the pan at any time during the cooking process.
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