Goan Recheado Masala

- 20 dried Kashmiri Chilies
- 1 teaspoon turmeric powder
- 1 teaspoon Cumin Seeds
- ½ tablespoon Black Peppercorns
- ½ tablespoon Mustard seeds
- 4 Cloves
- 1 inch Cinnamon stick
- 1 teaspoon Fenugreek Seeds
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1-3 spicy Green chilies roughly chopped
- 1 teaspoon Balion Coconut Flower Honey
- 1 teaspoon Tamarind concentrate
- 350 - 400 ml Balion Coconut Flower Cider Vinegar
- Salt to taste
Dry fry the dried chillies, cumin seeds, black peppercorns, mustard seeds, cloves, cinnamon stick and fenugreek seeds for a couple of minutes. Stir regularly so that the spices roast evenly. When fragrant, remove them from the heat to cool. Once cooled, grind to a fine powder.
Add the remaining ingredients up to the Balion Coconut Flower Cider Vinegar and blend into a smooth paste. (If one prefers spicy then as per the spice tolerance add Balion Coconut Flower Cider Vinegar Green or Red Chilli)
Season with salt to taste and store in an air-tight jar in the fridge until required.