Red Coconut Masala

Seitan Tikka Masala on rice with soy yogurt and served with paratha breads and tea
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  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 cup (4 servings)
Nutritional Guidelines (per serving)
99 Calories
3g Fat
19g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cup (4 servings)
Amount per serving
Calories 99
% Daily Value*
Total Fat 3g 3%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 247mg 11%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 19%
Protein 3g
Calcium 77mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red Coconut Masala is a typical coastal (western coast) Indian masala (spice mix). It uses key ingredients from the region and is perfect for making a fish or seafood curry. Red Coconut Masala gets its lovely red color from the Kashmiri chilies used in it. Don't be afraid of them as they have more bark than bite! This masala can be made fresh and used or stored in a glass jar or bottle for up to 2 days in the refrigerator. The amount made using this recipe will be sufficient to cook 1 kilogram or 2.2 pounds of any fish with firm, white flesh or seafood like prawns, shrimps, squid or crab. Here is the recipe...


  • 1/4 cup grated coconut: fresh, frozen or desiccated (least preferred form)
  • 5 dry red Kashmiri chilies
  • 1" piece of ginger
  • 2 tsp of garlic paste or minced garlic
  • 3 cloves
  • 1" piece of cinnamon
  • 3 pods of green cardamom (seeds removed to be used and skins discarded)
  • 1/4 tsp. cumin powder
  • 1/4 tsp. coriander powder
  • 1/4 tsp. sound/ fennel seeds
  • A pinch of nutmeg

Steps to Make It

  1. Put all the ingredients into a grinder or blender. Add 1/4 cup of water.

  2. Grind the ingredients into a smooth paste of thick, porridge consistency. Add a little more water as you grind, if required, but do not make the masala very watery.

  3. Use the masala right away or store in a glass jar or bowl for up to 2 days in the refrigerator.

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