Green masala is the fresh side of Indian cooking rather than the dried side. Coriander, mint, green chilli, ginger and garlic ground together into a bright green paste.
It tastes of herbs, not of spice cupboard.
Use it as a marinade for fish and chicken, stir it through a curry near the end, mix it into yoghurt for a dip, or spread it in a sandwich. Goan cooking uses it heavily and so should you.
On the shelf at Curry Corner, North Melbourne.
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