Feed Your Family The Cookbook

Make your own curry pastes

Ingredients

  • KORMA PASTE
  • 2 cloves garlic
  • 5 cm piece of ginger
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 2 tablespoons groundnut oil
  • 1 tablespoon tomato puree
  • 2 fresh green chillies
  • 3 tablespoons desiccated coconut
  • 2 tablespoons ground almonds
  • ½ a bunch fresh coriander , (15g)
  • 2 teaspoons cumin seeds , for toasting
  • 1 teaspoon coriander seeds , for toasting
  • JALREZI PASTE
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 1 teaspoon turmeric
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 1 fresh green chilli
  • ½ a bunch fresh coriander , (15g)
  • 2 teaspoons cumin seeds , for toasting
  • 1 teaspoon brown mustard seeds , for toasting
  • 1 teaspoon fenugreek seeds , for toasting
  • 1 teaspoon coriander seeds , for toasting
  • ROGAN JOSH
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 75 g jarred roasted peppers
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 1 fresh red chilli
  • ½ a bunch fresh coriander , (15g)
  • 2 teaspoons cumin seeds , for toasting
  • 2 teaspoons coriander seeds , for toasting
  • 1 teaspoon black peppercorns , for toasting
  • TIKKA MASALA PASTE
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • ½ a bunch fresh coriander , (15g)
  • 1 tablespoon desiccated coconut
  • 2 tablespoons ground almonds
  • 1 teaspoon cumin seeds , for toasting
  • 1 teaspoon coriander seeds , for toasting
  • VINDALOO PASTE
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 4 dried red chillies
  • 1 tablespoon turmeric
  • 3 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • ½ a bunch fresh coriander , (15g)
  • 1 teaspoon black peppercorns , for toasting
  • 4 cloves , for toasting
  • 2 teaspoons coriander seeds , for toasting
  • 2 teaspoons fennel seeds , for toasting
  • 1 teaspoon fenugreek seeds , for toasting

 

Method

  1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

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