Jeerem Meerem Masala

Jeerem Meerem


Jeerem Meerem Masala / Jirem Mirim




40-42gms Cumin Seeds


45gms Peppercorns (50gms if you like it spicy)


12gms Cloves


10gms Cinnamon


30gms Turmeric 


1 Gaunti Chili / Canacona Chili (Kholchyo)


*** Chili is optional.





1. Sun dry all the above ingredients except Turmeric powder (if you are using whole pieces then sun dry them).

2. Drying them in the sun will remove any moisture present in the spices.


3. Add it to a large mixing jar and grind to a powder.

4. Put the ground Jeerem Meerem masala into a plate and leave it in open for 5 to 7 minutes.

5. Keeping it out for a while helps dry out any wetness in the masala.


6. Now bottle it into an air tight container / jar and use as required.


7. This gave me about a jar full of masala.


*** Sometimes the shopkeepers sprinkle water over the spices to help increase the weight this is not good for the masala so taking extra precaution help sun drying for 2/3 hours.



Enjoy life, it’s delicious.




9 Comments Add yours

  1. Melvyn D'Souza says:

    thank you for sharing


  2. This looks so familiar- it brings back an aroma to mind…. but I can’t pin point what… what is this used for???


    1. alvesnaaron says:

      Its used in Fish , Beef , chicken and Pork curries or can even be made semi gravy. I have published “Fish Jeerem Meerem ” in the blog.


  3. Nev says:

    This one is my easy to go, anytime fav dish masala. Thanks for sharing it Alves.


  4. Leena says:

    Alves i made the Masala and i am not sure how much quantity should I use in the curry…wanted to make sole fish geerem meerem could u please help me..many thanks


    1. alvesnaaron says:

      For 1 kg beef/pork/chicken you can use 2.5 to 3 tablespoon and for fish say 1 kg use 2 tablespoon.


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