Reviewed: May 17, 2005

This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else.

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Reviewer:

AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: May 5, 2001

It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!

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7 users found this review helpful