Bafat masala is Portuguese inspired fragrant spice blend, commonly used in Mangalorean cuisine that largely influenced by the South Indian cuisine. It adds a very fragrant flavor as well as color to the dish, and makes spicy hot & tangy Mangalorean curry. Bafat’ powder is used in abundance for all dishes ranging from Chicken Sukka (Chicken with dry coconut), Chicken curry, Lamb curry, Mutton Curry, fish curry and vegetable Sukka (vegetable stir fry with grated coconut). Use 2-3 tablespoons for 1 kilogram of fish, meat and vegetables.
Ingredients: Kashmiri chili powder, Cayenne, Coriander, Cumin, Mustard, Black pepper, Turmeric, Cloves, Cinnamon.
Recipe: Make a seasoning of 2 minced onion, 2tsp ginger and garlic paste and 4tbsp oil in a heated cooking pan, sauté for 2 minutes. Add 1kg lamb/goat pieces and sauté till brown, add 1 cup water, bring to boil, lower the heat, cover and simmer until meat is almost done. Add 3tbsp Bafat Masala, stir, add 3 chopped tomatoes, mix, simmer for 10-15 minutes. Serve hot with tandoori nan or basmati pilaf rice.
