|Nutritional Guidelines (per serving)|
|Servings: 750g spice (22 portions)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A bafat is a hot, tangy Mangalorean curry. Once you make up this basic powder, you can use it in several different dishes. Store in a clean, dry, airtight container in a cool, dry place. Ideally, bafat masala should not be stored for more than a month as it loses its potency.
This recipe makes enough masala to cook approximately 22 lbs/10 kgs of meat or fish. Don't be alarmed at the amount of chili in the recipe, as most of it is the not-so-hot Kashmiri chili which is used for the color it imparts.
- 500 grams Kashmiri red chilies
- 10 grams dry red chilies
- 10 tablespoons coriander seeds
- 5 tablespoons cumin seeds
- 1 tablespoon cloves
- 3 x 2" pieces cinnamon
- 2 tablespoons peppercorns
- 2 tablespoons black mustard seeds
- 1 1/2 tablespoons turmeric powder
Heat a heavy-bottomed pan or griddle on medium heat. Put the chilies (both kinds) on it and roast for 2 to 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 to 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 all the spices, mix the powder well to blend.
Put into a clean, dry, airtight container and store in a cool, dry place.