Homemade Curry Paste
One day we were searching the kitchen for some curry paste that would be used in a chicken tikka masala and we hadn’t got any. Courtesy of the internet, we found a variety of recipes which we amalgamated into this one.
Homemade Curry Paste
Calories: 205kcal
Ingredients
- 3 tbsp Coriander Seeds
- 2 tbsp Cumin Seeds
- 1 tbsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1 tsp Black Peppercorns
- 1 tsp Turmeric
- 1 tsp Ground Cinnamon
- 1 tsp Paprika
- 30 mm Root Ginger peeled and finely grated
- 4 cloves Garlic finely grated
- 1 tbsp Tomato Purée
- 4 tbsp White Wine Vinegar
- Vegetable Oil or Sunflower Oil if storing
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
Nutrition
Calories: 205kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 828mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1529IU | Vitamin C: 11mg | Calcium: 326mg | Iron: 14mg