The name “Jeerem Meerem” is derived from the predominant two spices; cumin seeds and black peppercorns. In Konkani, jeerem refers to cumin seeds, and meerem means black peppercorns. To make this aromatic masala, several spices are used in combination with cumin seeds and peppercorns. A quintessential Goan spice mixture that comes in handy to prepare a quick flavourful meat, chicken, seafood or vegetable dish. This spice blend enhances the taste while simultaneously, releasing an intense aroma that is distinctive and memorable. It is also nutritious and helps improve digestive health.
One of my followers, Ms. Caroline Lira visited our home in Goa in 2015. She gave me a pack of jeerem meerem masala that she makes and sells. I loved it and noted the ingredients that were on the label of her pack. Unique and different when compared to the similar masala available in stores. Two ingredients that she included made all the difference. So, I replicated the powder and made fish curry with it. Mind blowing and amazing. John enjoyed the curry and it took him down memory lane. He said his maternal grandmother made the same jeerem meerem curry, but with meat. The process to make the masala is simple and easy to put together with spice powders from the pantry. Prepare in small batches so you always have fresh stock ready to use.
One of my followers, Ms. Caroline Lira visited our home in Goa in 2015. She gave me a pack of jeerem meerem masala that she makes and sells. I loved it and noted the ingredients that were on the label of her pack. Unique and different when compared to the similar masala available in stores. Two ingredients that she included made all the difference. So, I replicated the powder and made fish curry with it. Mind blowing and amazing. John enjoyed the curry and it took him down memory lane. He said his maternal grandmother made the same jeerem meerem curry, but with meat. The process to make the masala is simple and easy to put together with spice powders from the pantry. Prepare in small batches so you always have fresh stock ready to use.
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Ultimate Goan Jeerem Meerem Masala
(Yields 30 grams)
Ingredients:
1 and 1/4 teaspoons turmeric powder
2 teaspoons cumin powder
1 tablespoon fine black pepper powder
2 teaspoons cinnamon powder
1 teaspoon clove powder
1/2 teaspoon mace powder (jaipatri/javitri/patri)
1/4 teaspoon nutmeg powder
Method:
In a bowl, combine all the above ingredients well. Pass through a sieve. Transfer the masala into a sterilized glass container.
Store in a cool dark place.
First make this small batch. It has a touch a heat from the whole black peppercorns. Try it out and if satisfied, multiply each of the above listed ingredients by four to prepare a quantity of 100 grams.
Ultimate Goan Jeerem Meerem Masala
(Yields 100 grams)
Ingredients:
5 teaspoons turmeric powder
8 teaspoons cumin powder
4 tablespoons black pepper powder
8 teaspoons cinnamon powder
4 teaspoons clove powder
2 teaspoons mace powder (jaipatri/javitri/patri)
1 teaspoon nutmeg powder
Method:
Follow the same process as indicated above.
Note:
To read click here: Copyright & Privacy Policy
Ultimate Goan Jeerem Meerem Masala
(Yields 30 grams)
Ingredients:
1 and 1/4 teaspoons turmeric powder
2 teaspoons cumin powder
1 tablespoon fine black pepper powder
2 teaspoons cinnamon powder
1 teaspoon clove powder
1/2 teaspoon mace powder (jaipatri/javitri/patri)
1/4 teaspoon nutmeg powder
Method:
In a bowl, combine all the above ingredients well. Pass through a sieve. Transfer the masala into a sterilized glass container.
Store in a cool dark place.
First make this small batch. It has a touch a heat from the whole black peppercorns. Try it out and if satisfied, multiply each of the above listed ingredients by four to prepare a quantity of 100 grams.
Ultimate Goan Jeerem Meerem Masala
(Yields 100 grams)
Ingredients:
5 teaspoons turmeric powder
8 teaspoons cumin powder
4 tablespoons black pepper powder
8 teaspoons cinnamon powder
4 teaspoons clove powder
2 teaspoons mace powder (jaipatri/javitri/patri)
1 teaspoon nutmeg powder
Method:
Follow the same process as indicated above.
Note:
- One teaspoon measure used is 5 ml.
- One tablespoon measure used is 15 ml.
- To make nutmeg powder, use a fine grater.
- Recipe for Goan Jeerem Mereem Fish curry given below.
Goan Jeerem Meerem Curry With Silver Pomfrets
(Serves 6)
Ingredients:
1 large silver pomfret
1 onion (chopped)
2 long green chillies (slit)
1 large tomato (chopped)
1 tablespoon chopped garlic
2 tablespoons jeerem meerem masala
1 cup tamarind water
half a bouillon cube
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean fish, cut into pieces and season with salt. Set aside.
Heat oil in a pan and sauté onion until translucent. Add garlic and when fragrant, stir in the tomato cooking till pulpy. Incorporate the jeerem meerem masala and fry well. Pour the tamarind water and an additional one cup of plain water.
Once the gravy comes to a boil, include the fish, green chillies, bouillon cube and sugar. Cover the pan with the lid slightly ajar and let the fish cook. Do not overcook the fish.
Check for seasonings and add salt. If desired, add a dash of vinegar.
The curry is ready when the fish is cooked. Garnish with coriander leaves.
Serve jeerem meerem curry with rice.
Note:
(Serves 6)
Ingredients:
1 large silver pomfret
1 onion (chopped)
2 long green chillies (slit)
1 large tomato (chopped)
1 tablespoon chopped garlic
2 tablespoons jeerem meerem masala
1 cup tamarind water
half a bouillon cube
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean fish, cut into pieces and season with salt. Set aside.
Heat oil in a pan and sauté onion until translucent. Add garlic and when fragrant, stir in the tomato cooking till pulpy. Incorporate the jeerem meerem masala and fry well. Pour the tamarind water and an additional one cup of plain water.
Once the gravy comes to a boil, include the fish, green chillies, bouillon cube and sugar. Cover the pan with the lid slightly ajar and let the fish cook. Do not overcook the fish.
Check for seasonings and add salt. If desired, add a dash of vinegar.
The curry is ready when the fish is cooked. Garnish with coriander leaves.
Serve jeerem meerem curry with rice.
Note:
- Any firm-fleshed fish or prawns can be used.
- Beef, pork, chicken or even vegetable dishes can be prepared with this jeerem meerem masala. Add it to enhance cutlets, chilli fry dishes or marinades for beef roulades, roasts, etc.
