Madras paste
14 min
The perfect madras curry paste for an authentic curry. Store in a jar in the fridge until needed for your next curry creation.
3 people made this
Ingredients
Makes: 1 (250g) batch paste
- 4 tablespoons ground coriander
- 2 teaspoons ground black pepper
- 4 teaspoons hot chilli powder or cayenne
- 2 teaspoons garam masala
- 2 teaspoons tumeric
- 2 tablespoons cumin
- 4 cloves garlic diced, or 4 tablespoons garlic paste
- 4 tablespoons vinegar
- 2 tablespoons vegetable oil
- 10 tablespoons water
Method
Prep:10min ›
Cook:4min ›
Ready in:14min
- Mix the spices, garlic and vinegar into a small bowl and add the water.
- Heat the oil in a small frying pan over a medium heat and add the paste. Fry for approx 4 minutes until reduced to a thick paste.
Allow to cool and store in a sterilised sealed jar until needed.
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