Madras-style curry paste

Madras-style curry paste

By
From
Encyclopedia of Food and Cookery

Use about 1 tablespoon of this paste for each 500 g meat, fish or poultry, substituting it for garlic, ginger and spices in a recipe.

Ingredients

Quantity Ingredient
6 tablespoons coriander seeds
2 tablespoons cumin seeds
3 garlic cloves, peeled
1 piece fresh ginger, grated
1 tablespoon vinegar
80ml oil
1 teaspoon black peppercorns
1 teaspoon turmeric
1 teaspoon black mustard seeds
1 teaspoon chilli powder
1 teaspoon salt

Method

  1. Combine spices, garlic, ginger and vinegar in food processor or coffee grinder and grind until a paste, adding more vinegar if needed. Heat oil in small saucepan and when very hot add spice mixture. Reduce heat and cook gently, stirring, for a few minutes or until oil separates from spices. Cool and store in airtight jar in refrigerator.
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