A Bafad is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! Store in a clean, dry air-tight jar/ container in a cool, dry place. Ideally Bafad Masala should not be stored for more than a month as it loses its potency. This recipe makes enough masala to cook approximately 10 kgs/ 22 lbs of meat/ fish. Don't be alarmed at the amount of chilli in the recipe as most of it is the not-so-hot Kashmiri Chilli which is used for the color it imparts!

See Also

Vindaloo Masala

Raechad Masala

Ingredients

• 500 gms Kashmiri red chillies
• 100 gms dry red chillies
• 10 tbsps coriander seeds
• 5 tbsps cumin seeds
• 1 tbsp cloves
• 3 X 2" pieces of cinnamon
• 2 tbsps peppercorns
• 2 tbsp black mustard seeds
• 1 1/2 tbsp turmeric powder

Preparation

• Heat a heavy-bottomed pan or griddle on medium heat. Put the chillies (both kinds) on it and roast for 2-3 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 3-4 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 the whole lot of spices, mix the powder well to blend.
• Now put into a clean, dry jar/ air-tight container and store in a cool, dry place.