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.

    70 people made this

    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

    Prep:10min  ›  Cook:4min  ›  Ready in:14min 

    1. Mix the spices, garlic and vinegar into a small bowl and add the water.
    2. 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.
    3. Allow to cool and store in a sterilised sealed jar until needed.

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