Prep 10 mins
Cook 2 mins
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.
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 2 garlic cloves, peeled and sliced
- 4 cm piece ginger, peeled and finely grated
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1⁄2 teaspoon sea salt
- 2 tablespoons grapeseed oil
- 1 tablespoon tomato puree
- 2 green chilies, seeded and finely sliced
- 3 tablespoons desiccated coconut
- 2 tablespoons ground almonds
- 1 small bunch fresh coriander, stalks and leaves chopped (cilantro)
- Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
- Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.
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!