Curry Paste

curry paste

Fresh curry paste will put the wow-factor into your homemade vegetarian or non vegetarian curries. It is easy to put together and keeps well.

Ingredients

Cumin seeds                      2 table spoons

Coriander seeds                 4 table spoons

Ginger grated                     4 tea spoons

Turmeric ground                 1 table spoon

Black pepper corns            1 table spoon

Dried chillies                      2 tea spoons

Mustard seeds                   1 table spoons

Garlic                                6 cloves    

Salt                                   2 tea spoons

Oil                                     ½ cup

Tomato puree                     1 tablespoon

White Vinegar                    4 table spoon

Method

Heat a pan with heavy skillet on a medium flame and gently roast all ingredients for about three minutes, stirring them often until the mustard seeds start to pop and the seeds turn little golden and aromatic. Put it into a bowl and allow them to cool for a few minutes. Now add the turmeric, dried chillies and cinnamon to a pestle and mortar. Add the cooled toasted spices, salt and grind everything together into a fine powder. Now add graded ginger, smashed garlic, tomato tomato puree and white vinegar and mix well to make a smooth paste. Use immediately or keep the paste into a jar, cover with a layer of oil then seal with a lid and store in the fridge for up to a week.