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    You are in: Home / Recipes / Korma Curry Paste Recipe
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    Korma Curry Paste

    Korma Curry Paste. Photo by magpie diner

    1/1 Photo of Korma Curry Paste

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    10 mins

    2 mins

    Rhiannon and Matt's Note:

    Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.

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    Units: US | Metric


    1. 1
      Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
    2. 2
      Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.

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    Ratings & Reviews:

    • on January 15, 2011


      I had pulled this off of Jamie Oliver's site to try, so great minds think alike. It's very easy and tasty, but it's different to the type of paste you might be accustomed to from a jar. It's not as concentrated or strong, you likely need the entire batch for one dish as I did. The recipe makes about 1/2 cup. Really tasty blend, I used the 2 fresh chilis but left out the cayenne to keep it mild - very good!

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    Nutritional Facts for Korma Curry Paste

    Serving Size: 1 (194 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 447.0
    Calories from Fat 352
    Total Fat 39.1 g
    Saturated Fat 7.0 g
    Cholesterol 0.0 mg
    Sodium 1217.3 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 5.1 g
    Sugars 12.0 g
    Protein 6.4 g

    The following items or measurements are not included:


    fresh coriander

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