Kadai Masala
中華鍋カレーの魔法の粉！粗挽きスパイスがゴリゴリと香るダイナミックなブレンド
Description
A coarse mixed spice specialized solely for making low-moisture spicy stir-fry curries (Kadai Chicken or Kadai Paneer) made in a 'Kadai (Indian wok)'.
Classification: For Everyone,Mixed Spice,Coarse-ground Aroma
Shops selling Kadai Masala
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Coriander seeds
- Red chilies
- Cumin
- Black pepper
Instructions
- The biggest feature is 'coarsely crushing' coriander seeds, cumin seeds, dried red chilies, black pepper in a mortar/mill 'without powdering'.
- Fry peppers, onions, chicken on high in a Kadai (wok).
- Entwine this 'Kadai Masala' by the tbsp while evaporating moisture, finishing spicily as if cloaking ingredients' surfaces in coarse spice grains.
Learn more Substitutes, pairings, tips
Key spices
Coriander seeds、Red chilies、Cumin、Black pepper
Substitutes at Japanese supermarkets
Garam Masala (aroma resembles but lacks the coarse gritty texture)
Pairing
Kadai Chicken, Kadai Paneer, Bell pepper stir-fries
Trivia
[Hardcore] While regular Garam Masala is 'fine powder', Kadai Masala is a spice for enjoying 'graininess (texture)'. Especially coriander seeds chunked in just halved states; biting them explodes citrus aroma in the mouth. Abnormally compatible with bell peppers.
Eating tips & etiquette
[Unique Usage] When a regular curry's taste blurs, sprinkle this coarse Masala at the end and re-fry briefly, forcibly adding the 'punchy savoriness' unique to restaurants!
Allergen
None