Tandoori Masala

Tandoori seasoning is readily available at most grocery stores.  I made my own, adding colorful turmeric and fragrant garam masala for this Tandoori Masala.

Tandoori Masala Powder

7 TBSP ground cumin

5 TBSP ground coriander

2 TBSP smoked paprika

2 TBSP turmeric

1 TBSP garam masala

1 TBSP chili powder

2 tsp ginger powder

4 tsp garlic powder

 I collect vintage pastry tins as salt and spice pinch pots, sourced from Elsie Green – House & Home.  Laurie Furber and her small, sustainable family-owned and operated business has a guiding belief that not making something new is the greenest thing of all.  Elsie Green hand-selects found vintage pieces from around the world, mostly France.  All are available to buy on their site where they even host a Green Community Board for posting your own gently used items to sell or trade.

Tandoori Octopus  (adapted from Inaki Aizpitarte’s recipe, Bon Appétit, April  2014)

I have this nasty habit of not looking ahead through all the steps of a recipe.  It’s my inherent nature and definitely keeps the whole process unexpected and fresh, for better or worse! Such is the case with my octopus encounter posted here.  All while cleaning and salting the gnome-like head of the octopus, I wondered if that round knob was going to play into the final edible bits.  I was so relieved to discover the head is to be discarded and only the tentacles will be saved and cut on the round (much more appealing. Whew.)

Cut all the tentacles from the chilled octopus near the base of its head.  Discard head.  Thinly slice tentacles crosswise into 1/2″ thick pieces.  Heat 1 TBSP of peanut oil over high heat (or any oil with a high smoking point such as grape seed, canola, safflower or rice bran.)  Add octopus in two batches, wiping pot and reheating 1 TBSP oil for each batch.  Cook pieces until lightly browned and almost crisp, turning each one after about 2 minutes per side.  Sprinkle cooked pieces with 1 tsp tandoori masala powder.  Toss to coat.  The tandoori masala flavor should be subtle yet enhancing.  Go light at first – you can always add more to taste.  Enjoy this perfect antipasto or salad accompaniment.  It will engage all your senses!