As usual when I started hunting recipes came across Bunts recipe, as the name was new, I was happy that I got something different and interesting. Started scrolling out the recipe, it was too good.
Bunts were a group of people in Mangalore, Karanataka. This coast is lush with paddy fields, coconut-laden palms and sun kissed beaches. This fish curry is the version of the “Bunts Fish Curry”. The Bunts liberally known for the red chilies and coconut, utilising the coconuts and red chillies grown locally, they have their own technique of combining spices and ingredients together to create dishes with very distinctive flavours. The base of many Bunts recipes are the Bunts masala with and without coconut. Now I am here posting the without coconut Bunts Chili Powder. Let us move on to the recipe…
Bunts Chili Powder (without coconut)
- Red chilies – 9 nos
- Coriander powder – 2 tbsp
- Cumin powder – 2 tsp
- Fenugreek / Methi / Vendayam seeds – ¼ tsp
- Carom / Ajwain / Oma seeds – ¼ tsp
- Garlic cloves – 6 nos
- Black peppercorns – 1 tsp
- Turmeric powder – ¼ tsp
- Salt to taste
- Dry roast all the ingredients together, be careful it should not be burnt.
- Remove from the heat, when the raw smell goes off.
- Transfer it to a plate and bring them to room temperature.
- Grind them to a fine powder and store in a airtight container.
Note: Roast only in a low flame. You can refrigerate the powder for about 6 months in an airtight container. This powder can be used for non-veg and veg curries.