Thursday, August 26, 2010

Madras Curry Paste

Makes 400g

2 tsp ground black pepper
1 tbsp chilli powder
1/2 tsp ground cinnamon
2 tsp garam masala
2 tsp ground turmeric
8 tbsp coriander  seeds ground
1/4 cup ground cumin
3 finely crushed garlic
1'' fresh ginger grated
1/2 cup vinegar
5 tbsp vegetable oil
salt 1 tsp

Put all ingredients except oil and vinegar in a medium bowl.
Add in vinegar little by little to mix it and make smooth paste.
Heat oil in a pan.
Stir the mixture over low heat until mixture boils and oil begins to separate from spices.
Cool completely and store in a air tight jar.
Add to curries as necessary.

(to 500g of vegetables/ chicken/fish dd around 1tbsp curry paste)

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