Kerala Meat Masala Powder – This meat masala powder is very useful for the preparation of meat / mushroom / egg / cutlet … Make in smaller quantity - ie for use for a few times. The fragrance / freshness may be lost if one makes in large quantity and store for longer duration. Recipe from ‘ Kuttanadan Ruchikal’ by Ashok & Meril !!
Makes: 45 g
3 tablespoon fennel seeds (perumjeerakam)
2 teaspoon cardamom (elakka) seeds from 18 cardamom, do not use skin
2 teaspoon cloves (grambu)
2 teaspoon or 4 small size star anise (thakkolam)
2 cinnamon sticks (karuvappata)
2 teaspoon khus khus (poppy seeds)
Please select good quality spices. Gently wipe cinnamon sticks with a soft dry towel.
Heat iron karahi / pan on a medium heat. Reduce the heat to low and gently dry roast above spices until light fragrant (approximate time 8 - 10 minutes on a medium to low heat). Keep aside to cool for half an hour.
Transfer dry roasted ingredients into a small mixer bowl and make a fine powder and then sieve it through a fine sieve (now the net weight is 45 g). Store it in an airtight container (or in Tupperware dry storage box). ½ teaspoon meat masala powder required for egg curry and mushroom (2 servings, 2 boiled eggs or 200 g mushroom) and 1 teaspoon meat masala powder required for 500 g chicken / mutton preparation (for curry and biryani).