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.