One of my favourite spices
I use this Southern Indian seafood masala very often when I make dalh and pumpkin masala. I also use it when I cook vegetarian soups.
The colour of South Indian Seafood Masala reminds of an Indian bride’s henna, applied to her hands before her wedding; the deeper the colour, the deeper her love! This gentle but full-flavoured blend suits all manner of seafood, whether in a classic Keralan fish curry or as a fabulous dry rub on pan-seared salmon. Also a favourite among vegetarians, this spice blend makes an easy dahl using red lentils.