Passed down to me by the experts, here is my green massalla which will be your flavour saviour for many a dish.
Ingredients
1kg green chilli
1/2 kg ginger
1/4 kg garlic
2 tbsp oil
1 tsp salt
Method
First don some suitable rubber gloves! Take the stalks off the chillies and drop them into your food processor. Take the skin off the ginger and chop it into a couple of lumps. Crush each garlic clove slightly to make it easier to remove the skin and add it all to the food processor. Give it a good blitz then stop, scrape down the sides and add the oil and salt and blitz again. You want it to be pretty fine.
Put the mix into an ice cube tray and freeze overnight and then pop them out of the tray and put them into a freezable bag.
You can just take one or two out each time and add it to whatever you are cooking. We use this for every curry we make including Butter Chicken Heaven and also my Hardcore Hot Ribs.
Laura of London 
This is great.. thanks for this… Lets hope my next execution is better!! Or can you just come and cook for me!
LikeLike
[…] drizzle) of single cream 2 cloves of garlic, 1 chilli and a grating of ginger (or 1 of my frozen Massalla cubes) 1 tbsp tomato puree 1 tsp of Cumin powder, curry powder and tumeric Coriander leaves to serve […]
LikeLike
[…] or 1 whole leg of lamb. 1 onion, small diced 4/5 potatoes 1-2 cups of hot water 2 massalla cubes (or 1 thumb of ginger grated, 4 cloves of garlic chopped or crushed and 2 chillies chopped) 4 […]
LikeLike