This recipe is called “Goa ka shakuti masala” in
Hindi
Yield: Approximately 1½ cups
This Goan tastemaker goes perfectly with meat and chicken
Ingredients:
¼ cup coriander seeds
¼ cup thinly chopped fresh garlic cloves
¾ cup grated fresh or frozen coconut or shredded
unsweetened dried coconut
1 2-inch stick of cinnamon, broken
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 teaspoon Ajwain seeds
1 teaspoon black cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
10 whole cloves
15 dried red chile peppers, such as chile de arbol, broken
2 tablespoons white poppy seeds
3 to 5 fresh green chile peppers, such as serrano, thinly
chopped
8 to 10 green cardamom pods, lightly crushed to break the
skin
8 to 10 quarter-size slices of peeled fresh ginger
8 to 10-star anise, broken
Directions:
Roast the coconut for eight to ten minutes, tossing and shaking the skillet occasionally over low to medium heat, until the coconut is crispy and brown. After ten minutes, if the coconut still isn’t crispy, decrease the heat, even more, to avoid browning, and carefully observe for the next few minutes until the coconut becomes crunchy. Go to a container.
The garlic, ginger, and green chile peppers should all be cooked dry in the same skillet for eight to ten minutes, swirling and tossing the pan occasionally while the moisture mostly evaporates and the combination turns brown. Place into the coconut.
The remaining spices should be added to the skillet and dry-roasted over low to moderate heat for eight to ten minutes, turning occasionally to keep the spices aromatic. Allow to cool, combine all ingredients, and pulse in a coffee or spice grinder until a fine powder is obtained. Keep in an airtight container for about three months in the refrigerator or about a year in the freezer.
