C41 Nariyal Masala

Ingredients

Makes approx 5 tbspn	Continued...
2 tbspn coconut flour (see note 1)	2 tspn tomato purée
1 tbspn poppy seeds (see note 2)	2 tspn tandoori masala (see note 4)
10 gm tamarind block (see note 3)	¼ tspn salt

Preparation

Break the tamarind block into sufficient small pieces to fill a heaped tablespoon (10 gm), cover with boiling water and set aside for about 15 minutes to steep, mashing a few times, then press through a sieve to remove any seeds and other debris. This should make about 3 tbspn (45 ml) of juice.
Lightly dry roast the poppy seeds (do not blacken or burn) and allow to cool, then grind to a 'powder' in a pestle and mortar or spice grinder.
Lightly dry roast the coconut flour and allow to cool.
Thoroughly mix the ground poppy seeds with the coconut flour, tandoori masala, 3 tbspn tamarind juice, 2 tbspn water, tomato purée and salt. This can be refrigerated for a few days or frozen in suitable portion sizes for future use.

Notes

(1) The coconut flour, also known as coconut powder, is not the same as desiccated coconut and can be purchased at most Asian outlets.
(2) The poppy seeds are the light brown variety and not the black variety and can be purchased at most Asian outlets.
(3) Tamarind block can be purchased at some supermarkets or any Asian outlet.
(4) Tandoori Masala spice mix can be purchased at some supermarkets or any Asian outlet.

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