Madras Curry Paste

Fairy Nuff's Note:

Use 1 or 2 Tablespoons for an authentic madras curry.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 cup

• 2 ½ tablespoons coriander seeds , dry-roasted and ground
• 1 tablespoon cumin seed , dry roasted and ground
• 1 teaspoon brown mustard seeds
• ½ teaspoon cracked black peppercorns
• 1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
• 1 teaspoon ground turmeric
• 2 crushed garlic cloves
• 2 teaspoons grated fresh ginger
• 3 -4 tablespoons white vinegar

Directions:

1. Put all ingredients except vinegar into small bowl and mix together well.
2. Add the vinegar and mix to a smooth paste.
3. Keep for up to one month in an airtight container in fridge.

Reviews

[Stardustannie]

After roasting my seeds I crushed them in my pestle and mortar for a more rustic paste, as per other reviewers I too used 3 Tbsp vinegar. It smells devine and I cant wait to give it a go...I'll be back to edit my review after I've my first curry. :)

[pattikay in L.A.]

Thanks for this! I needed some curry paste and didn't have time to shop for it. Tasted just great - I used already powdered forms of the seasonings and it was just fine.