madras curry paste
- Preparation and cooking time
- Total time
- Easy
- Makes Litres
Skip to ingredients
- 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 bowlstep 2
Mix wellstep 3
Stir in the vinegar and mix to a smooth pastestep 4
Heat oil in medium saucepanstep 5
Stir in the mixture over low heat until mixture boils and oil begins to separate from the spicesstep 6
Remove saucepan from heat and allow to coolstep 7
Store in airtight jar and add to curries as required
