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How to make curry paste

Prep time less than 30 mins
Cook time less than 30 mins
Makes enough paste for 8 servings
Dietary Vegetarian
Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

Method


  1. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.

  2. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.

  3. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.

  4. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.

Ingredients

  • 3 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 or 2 dried chillies, depending on personal preference
  • 1 tsp salt
  • thumb-size piece fresh root ginger, peeled and finely grated
  • 4 garlic cloves, finely grated
  • 1 tbsp tomato purée
  • 4 tbsp white wine vinegar or cider vinegar
  • vegetable or sunflower oil, to cover the paste for storing

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How to make curry paste

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