Curry Paste
This recipe for Indian curry paste is bursting with aromatic spices and flavors. It combines a blend of traditional ingredients like ginger, garlic, and a variety of spices to create a rich and versatile paste that can be used as a base for many dishes. Easy to make and convenient to have on hand, this curry paste is sure to become a staple in your kitchen.
— Constant Cookbook
Ingredients
- tbsp tomato purree
- tbsp ginger purree
- 2 garlic cloves
- bunch of coriander
- 2 cardomon pods
- 1tsp ground cinomen
- 1 tsp garamasala
- 1 tsp tumaric powder
- 1 tsp cumin
- 1/2 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp black onion seeds
- 2 tbsp of desicated cocunut
- 4 tbsp oil
Instructions
- get out you blender.
- toast all the spices in a dry frying pan for about a minute be carfull not to burn them
- add all ingredients to the blender and blits to a paste
- add more oil if needed
- place in jar and keep in the fridge for upto a month if it lasts that long
Yield
Makes 1 jar
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