Madrasi masala

Madrasi masala

Madras-style curry paste

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g ground coriander
50g ground cumin
1 tablespoon ground turmeric
1 tablespoon black mustard seeds, ground
1 tablespoon chilli powder
1 tablespoon freshly ground black pepper
1 tablespoon salt
2 tablespoons garlic, crushed
2 tablespoons fresh ginger, finely grated
vinegar, for mixing
185ml oil

Method

  1. Combine the ground spices and salt in a bowl. Add the garlic and ginger and just enough vinegar to make a smooth, thick purée.
  2. Heat the oil in a saucepan over high heat. When the oil is hot, add the spice mixture, then reduce the heat and stir constantly until the spices are cooked and the oil starts to separate. Remove from the heat and allow to cool. Store in an airtight jar in the refrigerator for up to 3 months.
  3. Use about 1 tablespoon curry paste for each 500 g of meat, fish or poultry, substituting it for the garlic, ginger and spices in a recipe.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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