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.
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.
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.
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. :)
This was a fabulous recipe. I also used 3 tablespoons of vinegar, which made it into a perfect paste. I used the entire amount with some lamb, and it was a perfect curry. Will be making this one again for sure.
The spice combination and proportions of this curry paste are just right. I was able to make a lovely, fresh-tasting curry with it. I did think that there was rather less curry paste than the stated yield. It's delicious, though. Thank you very much for another excellent recipe.
I did enjoy making this paste from scratch. I dry-roasted the coriander and cumin seeds in a small pan, before grinding them in my coffee grinder. I smashed the black peppercorns a few times in the mortar and pestle, then did the same with the cloves of garlic. The curry paste came together nicely with 3 tablepoons of vinegar to moisten, and it smelled fabulous. A quick and easy recipe which I incorporated in some yummy potato and coriander samosas, recipe also courtesy of Fairy Nuff. Thanks for posting - it is so much more fun using homemade curry paste, than buying it at the supermarket, and the taste is far superior!