Tikka masala paste

Tikka masala paste

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
4 tomatoes
1 tablespoon coriander seeds
1 tablepoon cumin seeds
1 teaspoon cardamom seeds, roughly ground
1 teaspoon yellow mustard seeds
4 onions, roughly chopped
6 garlic cloves, roughly chopped
4cm piece of ginger, roughly chopped
6 long red chillies, seeded and roughly chopped

Method

  1. Use a small, sharp knife to cut a shallow cross in the base of each tomato. Drop the tomatoes into a saucepan of simmering water for 15 seconds. Scoop them out with a slotted spoon and drop into a bowl of iced water. When cool enough to handle, peel the tomatoes.
  2. Toast the coriander, cumin, cardamom and mustard seeds in a dry frying pan for 1–2 minutes, until fragrant.
  3. Combine the tomatoes, spices and remaining ingredients in a food processor. Process to a smooth paste.
  4. Spoon into a jar and store in the refrigerator for up to 1 week. Alternatively, spoon into an ice-cube tray and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months. When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.

Cook’s note

  • This popular curry paste is mild and versatile, being ideal for chicken, fish or vegetable curries. For a quick chicken curry, fry chopped onion and chicken pieces in a little oil, then add some paste and continue to fry for a few minutes. Pour in coconut milk and simmer away.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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