Green masala spice paste

Green masala (hara masala)

This mild masala paste, rich jewel-green in colour, is tangy with fresh mint and coriander leaves. It makes a wonderful addition to shrimp, poultry and vegetable dishes, especially those containing coconut milk, or as an addition to a simple dhal.

Recipe for Green Masala

Ingredients:
1 tsp fenugreek seeds
10 green caramoms
6 cloves
2 tsp ground turmeric
2 tsp salt
4 cloves garlic, crushed
2 inch piece of fresh ginger, peeled and finely grated
50 g/2 oz mint leaves
50 g/1 oz cilantro leaves
green chiles, to taste, seeded and finely chopped (optional)
1/4 cup cider vinegar
1/4 cup sunflower oil
1/4 cup sesame oil

Preparation:
Soak the fenugreek seeds in water overnight

Next day, bruise the cardamoms and dry-fry them with the cloves until they give off a rich aroma. Grind these spices to a powder and combine with the turmeric and salt.

Drain the fenugreek seeds, place them in a blender with the garlic, ginger, mint coriander leaves, green pepper and the vinegar. Blend the mixture to a purée, then add the salt and ground spices.

Green Pulao (rice cooked in green masala)
This dish is not only pretty it tastes good too! Green Pulao goes very well with any meat dish. It is very popular on festive occassions.

Ingredients:
1 cup Basmati rice
1 cup Green Masala
1 1/2 cup water
3 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion sliced thin
1 tsp cumin seeds
1 large bay leaf broken into smaller bits
5 cloves
3-4 cardamom pods split
1"piece of cinnamon
8-10 black peppercorns
Salt to taste

Preparation:
Wash the Basmati rice well and keep aside to soak for 10 minutes.

Prepare 1 cup of the Green Masala as per instructions. Keep aside.

Heat the oil in a deep heavy-bottomed pan and add the cumin seeds. Cook till they stop spluttering. Add all the other whole spices and fry for a minute.

Add the onion and fry till soft.

Drain and add the rice and mix well.

Add the Green Masala, 1 1/2 cups of water and salt to taste. Mix well and bring to a boil.

Reduce the flame to a simmer, cover partially and cook till the rice is done.

Makes 2 servings.

Mussels with Green Masala

Ingredients:
3 lbs/1.5 kg mussels
vegetable oil
2 red onions, finely diced
400 ml can coconut milk
salt
green masala

Preparation:
Clean and debeard the mussels under running water. Throw away any mussels that do not close tightly when lightly tapped. Drain and keep cool.

Heat the oil in a pan and saute the onions until soft. Add the masala and cook for a few minutes, then add the coconut milk and cook for a little while until you have a delicious gravy.

Add the mussels to the pan and cook over a medium heat until the shells have opened. Discard any that don't open.

Serve with rice.