madras curry paste | Good Food

2 teaspoons (10ml) ground black pepper
1 tablespoon (15ml) chilli powder
1/2 teaspoon (2.5ml) ground cinnamon
2 teaspoons (10ml) garam masala
2 teaspoons (10ml) ground tumeric
8 tablespoons (120ml) ground coriander
2 teaspoons (10ml) black mustard seeds
1/4 cup (62ml) ground cumin
3 crushed cloves of garlic
2.5cm (1 inch) cube fresh ginger root, grated
1/2 cup (125ml) brown vinegar
5 tablespoons (75ml) vegetable oil

Put all ingredients except for the vinegar and oil into a medium bowl

Mix well
Stir in the vinegar and mix to a smooth paste
Heat oil in medium saucepan
Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
Remove saucepan from heat and allow to cool
Store in airtight jar and add to curries as required

Method

step 1
Put all ingredients except for the vinegar and oil into a medium bowl
step 2
Mix well
step 3
Stir in the vinegar and mix to a smooth paste
step 4
Heat oil in medium saucepan
step 5
Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
step 6
Remove saucepan from heat and allow to cool
step 7
Store in airtight jar and add to curries as required