Temprado Masala
Temprado Masala is a green Goan masala mainly used to fry fish and also stuffing the fish.
Ingredients
- 15 Green chilies
- 1/2 tsp turmeric powder
- 8 cloves garlic
- 1 inch Ginger Piece
- 1 tsp Cumin seeds
- 2 tsp Black Pepper Corns
- 3 tsp Granulated white sugar (or use cane jaggery (preferably sugar))
- Vinegar (as required to grind the masala)
Instructions
-
1 Keep all ingredients ready and put them in a mixer grinder.
-
2 Grind the masala into a fine thick paste using vinegar.
-
3 Your masala is now ready. Make a large batch and store it at room temperature in a glass bottle. (See recipe notes below for fish fry recipe link using this masala).
Leave a Reply
Xantilicious.com
| Recipe Name | : | Temprado Masala |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/temprado-masala/ |
| Passive Time | : | 0 minutes |
| Prep Time | : | 15 minutes |
| Cook Time | : | 0 minutes |
| Serving | : | 15 People |
Ingredients
- 15 Green chilies
- 1/2 tsp turmeric powder
- 8 cloves garlic
- 1 inch Ginger Piece
- 1 tsp Cumin seeds
- 2 tsp Black Pepper Corns
- 3 tsp Granulated white sugar (or use cane jaggery (preferably sugar))
- Vinegar (as required to grind the masala)
Instructions
| 1 | Keep all ingredients ready and put them in a mixer grinder. | |
| 2 | Grind the masala into a fine thick paste using vinegar. | |
| 3 | Your masala is now ready. Make a large batch and store it at room temperature in a glass bottle. (See recipe notes below for fish fry recipe link using this masala). | |
Dear sir,
i am gong to try u r recipes please send me your dry masala recipe such as xcuti vindalo sopotel etc
thanks
Hi Veronica
I’m Mrs. Xanti Pinto (😜) . All recipes are on the website . Do a search on them , you will find it . There is dry Masala recipe for xacuti masala. Incase you don’t find them, pls do write to me, I can send you all the links to the recipes .
how spicy would 15 chilies make the masala ? my toddler isnt spice friendly.. what can we add that could temper the spice down ?
Hi Alison
Temporado Masala is quiet spicy , you can reduce number of chilies and increase the amount of sugar , add very little coriander to get a decent amount of masala as you will be reducing the chilies .
In the original recipe there is no coriander mentioned
Hi Cynthia
This recipe doesn’t have coriander
Hi Xanti,
Trying out your temprado to make beef cutletts for Easter, with my grandma’s coconut rice.
Excited 😁. My question- if I add fresh coriander leaves to the masala will the shelf life be the same? Hope to receive your response soon.
LJ
Hi lovelina
This recipe doesn’t make use of coriander
But yes it can stay for 4-5 days refrigerated
Thanks dear very much I will try.
Sure 🙂
Can I use this masala for chicken steak.. (For rawa fried chicken cutlet pao)
Yes , you can. I have used the same masala for the beef steaks 🙂
Hi Can’t, I tried searching for corned tongue could not find
Hi Stephen …
I don’t have a tongue recipe on my website
Very nice I am going to try this.Can u pz tell for what other recipies can we use this masala .pz can u post fish curry recipes
Hi lily
This can be used for stuffing fish and then fry it … and also for beef steaks … there shld be links to some recipes for using this masala in the recipe notes below
I have tried out many of your recipes.
In fact almost every day. My friends love the preparation . It’s turning out to be a great hobby.
Thanks Xanti very much. Enjoying your recipes. God bless.
Thanks so much for your lovely feed sabbas 😊🙏
Enjoying your recipes Xanti.
It’s turning out to be a great hobby.
God bless you and your family.
Thanks sabbas for trying the recipes and for your feedback 👍🏻🙏
Hi xanti..what is the shelf life for the masala
Hi Arleen
Since we grind it with vinegar only (and no water ) it should stay good for about 3 months at room temp and 6 months on refrigerator .
Hi Xanti , can plz u share the recipe for ambot tik masala , I have been married in a goan family and my father in law loves goan food so would love to try few recipes for him
Hi Judith
Please visit my website
http://www.xantilicious.com
And there’s search option that you can find recipes
Hi Xanti, the recipe is amazing ! Thanks.
Thanks nikhil for the feedback 😊
Hi Xanti
I used 15 chillies but the masala became very very spicy. How can I reduce the spiciness now without compromising the masala taste?
Hi hazel
This is a spicy masala.(But when using to cook a dish , not much of it is used , little needs to be used ) .
Depends also on what type of green chillies you used (Serrano will be okay spice , thai green chilies will be way way tooo much spicy and not recommended) …
This masala when using to stuff fish ( not to be stuffed a lot of it / very little needs to be applied like a thin layer … if marinating meat like steaks very little too goes for marination so it’s not that spicy )
If you plan to stuff fish then You can try green chutney stuffed fish Recipe.
Hello Xanti, can salt be added to the masala while grinding or would that reduce the shelf life or create other issues? Pls advise.
This recipe is superb. I use it to make chicken n beef streaks and also on Bombay duck fish.
Thanks!