Madras Curry Paste
photo by Gerry B.
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
0.5 cup
ingredients
- 36.97 ml coriander seeds, dry-roasted and ground
- 14.79 ml cumin seed, dry roasted and ground
- 4.92 ml brown mustard seeds
- 2.46 ml cracked black peppercorns
- 4.92 ml chili powder (such as cayenne.......not the SW seasoning..)
- 4.92 ml ground turmeric
- 2 crushed garlic cloves
- 9.85 ml grated fresh ginger
- 44.37-59.16 ml white vinegar
directions
- Put all ingredients except vinegar into small bowl and mix together well.
- Add the vinegar and mix to a smooth paste.
- Keep for up to one month in an airtight container in fridge.
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Reviews
-
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.
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RECIPE SUBMITTED BY
Fairy Nuff
Australia
Happy mum of three, stepmum to two, grandmother of one.
My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family.
:)