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madras curry paste in a jar

Tom Kerridge’s madras curry paste

A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes enough for 3 curries

Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead

  • Freezable
Nutrition:
NutrientUnit
kcal17
fat1g
saturates0g
carbs1g
sugars0.1g
fibre1g
protein1g
salt0.02g
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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.

Recipe from Good Food magazine, November 2018

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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