Make-ahead Curry Paste
My fridge always contains a little pot of curry paste. It's super tasty and packs a big punch of garlic, ginger and chilli. It makes life super easy when you end up working late, or just really don't feel like cooking.
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp mustard seeds
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tbsp garam masala
- 2 tbsp tomato puree
- 2 red chillies
- 2 tbsp vegetable oil
Instructions
- Add cumin, coriander, fenugreek and mustard seeds to a dry frying pan. Toast over medium heat until fragrant (3 - 4 minutes).
- Finely chop the red chillies.
- Add the toasted seeds to your mortar, along with the rest of the ingredients.
- Grind into a smooth paste using the pestle.
- If you're not using immediately, pop the curry paste into an airtight container and refrigerate. The paste will keep for up to a month in the fridge.
Notes
Making in a food processor: If you're not feeling the hard work of a pestle & mortar, you can use a food processor to make your paste. Simply at the wet ingredients first, and then the seeds, pulse to your desired consistency.
Tried this recipe?Let us know how it was!