Prep 10 mins
Cook 10 mins
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
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1⁄2 teaspoon sea salt
- 2 tablespoons oil
- 1 tablespoon tomato puree
- 2 fresh green chilies
- 3 tablespoons desiccated coconut
- 2 tablespoons ground almonds
- 1⁄2 cup fresh coriander (not the roots)
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 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.
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.