Bafat Powder or Spice Mix (Bafad Masala)

 

The closest any Mangalorean will come to a curry powder of sorts. And one of the most versatile of spice mixes, you can use it for anything, from pork and chicken to chickpeas and even vegetable curries. I usually make up a nice big batch every so often, and though I don't get enough sunshine (in the Wirral, yeah right!) to dry out the spices, I use my trusty old oven which works as well. The recipe here, however, is the cheat's way, and to my mind, works equally as well. If you can save time and effort, there’s nothing like it in my book :-)

There is no set recipe for bafat, and every household in Mangalore will claim that theirs is the best or buy the powder from Boston’s or Venus’ (Mangy’s will know what I mean). This is my version, and I find it keeps very well. Do play around with the ingredients and find the spice level/ hotness/ colour that you like the best, and then increase the quantities exponentially to make larger batches. The bafat keeps well in an airtight jar for a long time, though fresher the better, as usual. 

Recipe:
(Printable Recipe)

10 - 15 long mild dried red chillies
1 tablespoon cinnamon stick or cassia bark
1 teaspoon peppercorns
1 teaspoon  cloves
1 tablespoon whole cumin seeds
2 tablespoon whole coriander seeds

1 star anise

Method: 

Toss all the ingredients one by one in a hot pan, stirring constantly. Remove to a bowl, and let cool.

Grind to a fine powder in a spice grinder or an unused coffee grinder. Store in an airtight tin in a dark, cool place.