Tom Kerridge’s madras curry paste
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes enough for 3 curries
Ingredients
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 star anise
- 1⁄2 tsp chilli powder
- 4 tbsp garam masala
- 4 black peppercorns
- 1 tbsp ground turmeric
- 1 tsp tamarind paste
- 1 tbsp malt vinegar
- 1⁄2 cinnamon stick, broken in half
- 1 green chilli, sliced
- 1 bunch coriander, chopped
- 200g roasted peppers, from a jar
Method
- STEP 1
Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.
