Garam masala

History and Geography

The massalé is a Condiment of origin Réunion is born; this dish or rather this manner of cooking is the tangible result of the Indian influence in the local kitchen.

Composition of massalé

Massalé is composed of Coriandre, of Cumin, fénugrec, seeds of mustard, cloves and the Curcuma. With the Meeting, one finds all kinds of dishes to massalé, most known being massalé of CABRI. CABRI being the term for goat with the Meeting.

Tasting

Massalé is the ideal condiment which will be used to you as a basis for many exotic sauces. A very simple receipt consists in making return a meat (chicken, rabbit, goat) with tomatos, small onions and some spoons of massalé, according to your taste.

Preparation

To prepare the ingredients: coriandre, cumin, fénugrec, seeds of mustards, sheets of caloupilé, cloves and curcuma…

To make roast caloupilé, the coriandre and a little Nutmeg, to crush with sharp fire…
not to let blacken the coriandre but it must be able only once to be crushed easily with the fingers…
Ajouter all the other spices in…

When the seeds of Cumin finished bursting, withdrawing fire and letting cool. To pass the cold mixture in a coffee mill until obtaining a very fine powder…

Formerly this mixture was crushed on a large slightly concave stone plate, using a of the same cylinder matter, " may" , slightly often wet with the juice of tamarin. The mixture was transformed then into paste…

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