Venison curry

Tom Kerridge’s madras curry paste

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Prep: 20 mins Cook: 3 mins

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal17
  • fat1g
  • saturates0g
  • carbs1g
  • sugars0.1g
  • fibre1g
  • protein1g
  • salt0.02g
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Ingredients

  • 3 tbsp cumin seeds
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 3 tbsp coriander seeds
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1⁄2 tsp chilli powder
  • 4 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 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 jar roasted peppers

Method

  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.

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