How To Make Curry Paste
A fragrant and vibrant blend of spices come together harmoniously in this versatile recipe. Rich in flavor and depth, this spice paste is perfect for adding an extra dimension to your dishes. Follow these simple steps to create your own batch of this aromatic paste that can elevate a variety of recipes with its zesty and bold taste.
— Constant Cookbook
Ingredients
- 3 tbsp coriander seeds
- 2 tbsp cumin
- 1 tbsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 or 2 dried chillies
- 1 tsp salt
- thumb-size piece fresh root ginger
- 4 garlic
- 1 tbsp tomato purée
- 4 tbsp white wine vinegar
- vegetable or sunflower oil
Instructions
- Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
- Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
- Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
- Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.
Cook Time
10M
Prep Time
PT30M
Yield
Makes enough paste for 8 servings
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