Curry Masala (Use to Make Curry Paste)

Total Time
3mins
Prep 1 min
Cook 2 mins

A blend of spices to store and use to make a curry paste for a variety of curries.

Ingredients Nutrition

Directions

  1. Mix the spices together.
  2. Fry 75 grams of butter in a frying pan.
  3. Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon.
  4. Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring.
  5. After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.

Reviews

(2)
Most Helpful

I liked this recipe alot. I have never heard of asafetida powder before, but click the link in the recipe - garlic powder is a reasonable substitute. We bought some from the local Asian market. I wasn't thinking and used my jar of minced ginger instead of powder. It didn't mix in very well, and the mix has to be refrigerated, but even so turned out beautifully. I used it with peppers, mushrooms, olives, onion and chicken to make a spicy-flavorful dish which fed me and hubby for two meals. Not sure how much butter 75 grams is, I used 5 tablespoons. The only thing I did not like was that it seemed a little 'dry', not too 'saucy', though this may have just been the length of time I cooked the chicken after following the directions here (about 35 min). I am not sure exactly how to correct this for the next time I use the mix. I think less cooking time, more butter, more water (used to make the paste), or the addition of plain yogurt as I have seen for other recipes - not sure which I will try first. This recipe makes a good amount of mix, so there is plenty left over to experiment with. Thanks for posting!

nyllix July 10, 2010

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