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Member recipe

Curry Pastes

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Servings

Serves 1 - 1 Jar

Two curry pastes, one mild and one medium fiery (Recipe from Jamie Oliver)

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Ingredients

  • Tikka masala paste:
  • 2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon cayenne pepper / 1 tablespoon smoked paprika / 2 teaspoons garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato pure / 2 fresh red chillies / a small bunch of fresh coriander / 1 tablespoon desiccated coconut / 2 tablespoons ground almonds
  • Spices for toasting 1 teaspoon cumin seeds / 1 teaspoon coriander seeds
  • Jalfrezi paste:
  • 2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /½teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato pure / 1 fresh green chilli / a small bunch of fresh coriander
  • Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1 teaspoon coriander seeds

Method

    1. First peel the garlic and ginger
    2. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan
    3. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat
    4. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder
    5. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste

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