This is a very famous masala that every goan family will probably have their own version of! It is mostly used to apply to seafood while frying.
It is sweet,spicy and tangy at the same time.
11 kashmiri chillies( these chillies aren’t too spicy and impart a nice red colour)
2 one inch pieces of cinnamon
3 green cardamon
12-15 small cloves of garlic or use 8 big cloves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 onion fried till golden brown
1 ball tamarind(a tbsp of tamarind paste)
1 tbsp vinegar
4 tbsp of sugar
salt to taste
1.Start by chopping up an onion and frying till golden brown.
2. Cut the top off the chilies and cut each chilly in half. Wash them well around 2-3 times. Allow most of the seeds to wash off.
3.To a grinder or blender, add the chilies and all the rest of the ingredients, including the fried onion. Add the sugar and salt along with some water, around 5-6 tbsp of water and grind to a smooth paste.
4. After this put the ground masala back into the same pan you fried the onion in and let the masala come to a boil for around 2-3 minutes. Keep the flame low.
5. Store in a sterilized, airtight container in the fridge. This should keep for around a week