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madras curry paste

By adamgal (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Litres
Madras curry paste can be used for veriest of Indian curry's
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Ingredients

  • 2 teaspoons (10ml) ground black pepper
  • 1 tablespoon (15ml) chilli powder
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 2 teaspoons (10ml) garam masala
  • 2 teaspoons (10ml) ground tumeric
  • 8 tablespoons (120ml) ground coriander
  • 2 teaspoons (10ml) black mustard seeds
  • 1/4 cup (62ml) ground cumin
  • 3 crushed cloves of garlic
  • 2.5cm (1 inch) cube fresh ginger root, grated
  • 1/2 cup (125ml) brown vinegar
  • 5 tablespoons (75ml) vegetable oil

Put all ingredients except for the vinegar and oil into a medium bowl

  • Mix well
  • Stir in the vinegar and mix to a smooth paste
  • Heat oil in medium saucepan
  • Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
  • Remove saucepan from heat and allow to cool
  • Store in airtight jar and add to curries as required

Method

  • STEP 1
    Put all ingredients except for the vinegar and oil into a medium bowl
  • STEP 2
    Mix well
  • STEP 3
    Stir in the vinegar and mix to a smooth paste
  • STEP 4
    Heat oil in medium saucepan
  • STEP 5
    Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
  • STEP 6
    Remove saucepan from heat and allow to cool
  • STEP 7
    Store in airtight jar and add to curries as required

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Overall rating

Rating: 3 out of 5.3 ratings
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