East Indian Mumbai Masala, also know as Bottle Masala, hails from the Goa region of India.
Heavily influenced by The Portuguese settlers a Christian community, calling themselves East Indians, would make this masala or curry powder once a year. They would take spices and ingredients, dry them in the sun for several days and then grind in to a fine powder or Masala.
Different families would have their own closely guarded recipe compromising of 20 or even up to 60 different ingredients!
Once the Masala was made it was packed in to a dark coloured beer bottle and sealed. This protected the masala from the light and helped preserve the flavour and colour of the mixture. That’s where the name bottle masala came from!
What makes East Indian Mumbai Masala So special?
‘Ome Made East Indian Mumbai Masala contains 53 different ingredients. Sunshine is a bit unpredictable in the UK. So how do we get around this problem? We take the spices and sort them in to different groups, roast in a low oven for a specific time and until a certain temperature is reached. This means the spices are just beginning to release their precious oils.
They are then cooled and ground before being packed in a sealed pouch. Providing this is kept out of the light, it’s as good as any bottle and a little bit more handy!
Chillies, Chillies & More Chillies!
Four different types of chilli go in to this Mumbai Masala.
- The first is Kashmiri, prized for the colour it gives to food and its subtle, not spicy flavour.
- Next is the Teja chilli. An Indian Chill which is a type of cayenne but hotter.
- Then their is Birdseye chilli which gives a nice peppery heat.
- Last up is the infamous Naga Chilli! Don’t fret though, there’s only a tiny amount so you won’t blow your head off. Saying that though this is not a mild masala.
There is heat to this curry powder but it’s a nice warming background heat. The more you use though, obviously the hotter your curry will be!
Not Just Any Old Pepper
As well as the multitude of other ingredients ‘Ome Made East Indian Mumbai Masala also contains eight different types of pepper! Although technically not all of them are true pepper.
They include highly prized Assam black pepper, Pondicherry black pepper and Tiger pepper.
There is also two types of Sichuan type pepper including a wild variety, Bhutan Lemon Pepper which grows in the mountains of Himalaya. And finally the highly flavoursome Cubeb pepper. This combination of pepper really does bring this masala to life with all the different flavour profiles.
‘Ome Made East Indian Mumbai Masala can be used as you would any other curry masala or curry powder. You could even use it instead of mix powder for your favourite B.I.R style curry to take the dish to new heights!
We reccomend using 1 – 2 tsp per single portion. 1.5 tsp gives a heat level just a little less than a Madras in our opinion.
‘Ome Made East Indian Masala comes in a 60g resealable pouch.
Suitable for Vegetarians & Vegans
Allergy Advice: contains mustard, sesame and celery. May contain traces of nuts/peanuts and gluten
Bottle Masala Chicken
- 4 tbsp oil neutral such as sunflower, vegetable or rapeseed
- 2 medium onions finely chopped
- 5-6 fat garlic cloves finely chopped or grated
- 1 inch cubed piece of fresh ginger finely chopped or grated
- 520 g chicken thigh fillets each cut in to 3 or 4 pieces
- 4-5 tsp East Indian Mumbai Masala East Indian Mumbai Masala - 'Ome Made Store
- 1 tbsp tomato puree diluted with water to a thin paste
- 400 g tin of chopped tomatoes
- 1 tbsp dried fenugreek leaf (Kasuri Methi)
- 1-2 tsp salt
- 1 tsp sugar
- 2 tbsp fresh coriander finely chopped
- 6-12 Green finger chillies (optional) split
- Gently heat the oil in a pan
- Once the oil is hot add the onions, fry gently, stirring occasionally, until the onion are a deep golden brown colour
- Add the garlic and ginger and fry for 30 seconds
- Add the East Indian Mumbai Masala and cook very gently for 40 seconds. If it starts to stick, add a splash of hot water.
- Pour in the diluted tomato puree, turn the heat up and reduce to a thick paste
- Add the chicken to the pan. Stir to coat in the paste
- Add the tin of tomatoes and stir in
- Cover with a lid and cook gently for 20 minutes
- After 20 minutes, take off the lid. Stir round. If the curry is a little to thick add some more water to the consistency you like.
- Add the salt, sugar and fenugreek leaf. Cook for 10 minutes more, uncovered
- Add the coriander leaf and chillies, if using. Cook for another 5 - 10 minutes or until the chicken is cooked.
- Serve with plain rice and chapattis