Total Time
Prep 5 mins
Cook 0 mins

Use 1 or 2 Tablespoons for an authentic madras curry.

Ingredients Nutrition


  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.


Most Helpful

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.

pattikay in L.A. June 01, 2007

Excellent! Robust but not overly done. I toasted and ground all the spices. Used 3/4 of the paste for a lamb meatball curry. Can't wait to try it with chicken.

aprilpw December 19, 2014

Easy to make and looking forward to using.<br/>Tweaked only by the use of some oil to prevent drying out before I get chance to use.<br/>As we all know the paste is only half the story and the pleasure will come when I decide which meat I'm going to use this with and how I decide to proceed with the sauce.<br/>Hope you include my picture.

Gerry B. March 22, 2014

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