Posts Tagged Masala

Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)


  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp


  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Curry Powder/Masala Fiji Method

Different Countries in the world mix different ingredients to make Curry powder. Some people prefer to make curry powder at home and some people prefer to buy it. Curry Powder is also known as masala.

The Curry powder used by most of the Indians in Fiji to make their everyday curry. It is quit simple and  is made in the following manner:


  1. Coriander seeds 500 grams
  2. Cumin Seeds/Jeera 100 grams


  1. Spread the Jeera on a tray and sun dry it for approximately 8 hours.
  2. Spread the Coriander seeds on a separate tray and sun dry it.
  3. Pour the Coriander seeds in a fry pan and roast in in medium to low heat till crispy (do not let is get burnt)
  4. Pour the Cummin seeds in a fry pan and roast it in medium to low heat till crispy (do not let is get burnt)
  5. Blend it together till it is finely powdered and mixed well.
  6. Preserve this in an airtight container.
  7. Use this when making Fiji Indian Curries.
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Aloo Masala (Potato Masala)

Ingredients for making Aloo Masala (Potato Masala):

  1. Potatoes (4)
  2. Finely sliced onions (3)
  3. Broken cashew nuts (fried)
  4. Some chopped ginger
  5. Some coriander
  6. Salt
  7. Turmeric
  8. Chana dal
  9. Urad dal
  10. Red chili whole
  11. Cumin seeds
  12. Mustard seeds
  13. Curry leaves
  14. Chopped green chili
  15. Hing Powder

Method for making Aloo Masala (Potato Masala):

  1. Boil potatoes ( Peal potatoes, cut into small pieces, put in water just enough to cover the potatoes and boil. Dont throw the little water left after boiling potatoes)
  2. Add some oil in a hot pan
  3. Add some red chili
  4. Add some mustard seeds (just a quarter tea spoon for 3 or 4 potatoes)
  5. Add little bit of cumin seeds (just a quarter tea spoon is enough)
  6. Add chana dal
  7. Add urad dal when chana dal gets slightly cooked. Urad dal is optional
  8. Add Little bit of hing
  9. Add Little bit of chopped ginger
  10. Add cashew nuts (fried)
  11. Add sliced onions
  12. Add little turmeric and mix well
  13. Add some chopped green chili
  14. Add some curry leaves
  15. Do not saute onions too much. Just saute onions little bit (onions should turn slightly softer.  Should not get the brown color)
  16. Add salt
  17. Add some green peas if you want (optional)
  18. Add potatoes along with the little bit water left
  19. Mix well
  20. Mash-up potatoes little but.. not too much.
  21. Add little bit of water if its dry
  22. Add little bit butter if you want (optional)

Aloo Masala (Potato masala) goes well with roti, poori, etc

I have tried skipping broken cashew nuts, chopped ginger, coriander, chana dal, urad dal, cumin seeds, curry leaves and hing powder. Replaced chopped green chili with chili powder. Still it tasted fairly good with roti..! Just in case you are overwhelmed with the ingredients list.. After all taste matters at the end of the day. ;)

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