Curry Paste
Prepare Indian curry paste in advance and make your cooking experience smooth, fast an easy. This curry paste has all the basics you need to make any curry dish. You just need to pick up the meat, vegetable, legumes or beans. Then, you can just cook it with the curry paste and some water to make a gravy.
Ingredients:
Makes 1 cup
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 2 curry leaves (optional)
- 3 dried red chilies
- 2 tsp turmeric
- 2 tsp chili powder
- 3 tbsp water
- 1/4 cup vegetable oil, plus extra for sealing
How to make Curry Paste:
- Grind the coriander and cumin seeds, fenugreek seeds, fennel seeds, curry leaves and dried red chilies in a spice grinder.
- Transfer to a bowl and stir in the turmeric, chili powder and water to make a smooth paste.
- Heat the vegetable oil in a large heavy-bottom skillet, add the paste and cook over low heat, stirring constantly for 10 minutes, or until all the water is absorbed and the oil rises to the surface.
- Let cool, then spoon into a glass jar with a lid. To preserve the curry paste, heat a little more oil in a clean pan and pour it over the surface.