Homemade Curry Paste

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Prep Time20

Cook Time0

Course: Main Course

Cuisine: Indian

Keyword: cinnamon, coriander, cumin seeds, curry, dried chilli, fennel seeds, garlic, ginger, mustard seeds, paprika, peppercorns, tomato purée, turmeric, white wine vinegar

Calories: 205kcal

Author: Chief Cook and Bottle Washer

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