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About this recipe:
The perfect madras curry paste for an authentic curry. Store in a jar in the fridge until needed for your next curry creation.
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
- 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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