here's a basic recipe for dry fish masala powder:
Ingredients:
10-12 dried red chilies
1/4 cup coriander seeds
2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 teaspoon turmeric powder
10-12 curry leaves
4-5 cloves
4-5 cardamom pods
2 cinnamon sticks (about 2 inches each)
1/2 teaspoon asafoetida (hing)
2 tablespoons dried coconut flakes (optional)
Salt to taste
Instructions:
Dry roast all the whole spices (red chilies, coriander seeds, cumin seeds, black peppercorns, fennel seeds, mustard seeds, fenugreek seeds, cloves, cardamom pods, and cinnamon sticks) in a pan over medium heat until fragrant. Stir frequently to prevent burning. Remove from heat and let cool.
In the same pan, dry roast the curry leaves until they become crisp. Remove from heat and let cool.
If you're using dried coconut flakes, dry roast them in the pan until golden brown. Remove from heat and let cool.
Once all the roasted ingredients have cooled down, transfer them to a spice grinder or blender.
Add turmeric powder, asafoetida, and salt to the grinder.
Grind all the ingredients into a fine powder. You may need to grind in batches if your grinder is small.
Once ground, let the masala powder cool completely before storing it in an airtight container.
This dry fish masala powder can be used to marinate fish before frying or grilling, or it can be added to curries and stir-fries for a spicy flavor. Adjust the amount of red chilies according to your preference for heat. Enjoy your homemade masala powder!