Korma Curry Paste

"A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds"
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by mersaydees photo by mersaydees
Ready In:
20mins
Ingredients:
13
Yields:
1/2 cup
Serves:
1
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ingredients

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directions

  • Peel the garlic and ginger.
  • Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  • When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
  • Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.

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Reviews

  1. Delicious made as directed and a great intro for my DH and I into korma curries. This is quite mild for us as written, so I would definitely take the suggestion to add another chile or two next time and include the seeds. Thanks, Jubes! Made for ZWT8, team Diners, Winers, and Chives.
     
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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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