Tom Kerridge’s madras curry paste
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes enough for 3 curries
Skip to ingredients
- 3 tbsp cuminseeds
- 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 stickbroken in half
- 1 green chillisliced
- 1 bunch corianderchopped
- 200g roasted peppersfrom a jar
Nutrition: per serving
- kcal17
- fat1g
- saturates0g
- carbs1g
- sugars0.1g
- fibre1g
- protein1g
- salt0.02g
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.
