Ramola Parbhoo's Red Masala

Red masala imparts an attractive reddish colour and is often used with meat, chicken and lentil dishes.

100g dried red chillies

50g fresh root ginger

30g garlic cloves

30ml (6t) salt

45ml (3T) sunflower oil

2ml (1/2t) turmeric powder

45ml (3T) water

20ml (4t) sunflower oil extra to cover the masala

Peel garlic and ginger and pound chillies, garlic and ginger together with a pestle and mortar or use a food processor. Add the oil and water and process to a fine paste. Remove and mix with salt and turmeric.

Store in a glass jar and cover with 4t of sunflower oil

Stores for up to 8 weeks in the refrigerator.