Curry Paste - Freezable!

I was given this recipe from a mum at school who is Indian. She hates making curry paste all the time so she came up with this - this paste is enough for 4 meals! Freeze in bags and thaw in the fridge overnight to use OR keep in the fridge for upto 3 days. This is suitable for lamb, chicken, fish or prawns. Use 1 pound (just under 1/2 kilo) of your chosen meat per meal.

• Ready In: 45 mins
• Serves: 16

Ingredients

• 1  kg onion
• 4  cm  by 1cm piece fresh ginger (roughly the size of a finger)
• 6  large garlic cloves
• 3 -4  green chilies
• 6  small tomatoes
• 1⁄2 cup  oil
• 4  teaspoons cilantro, powder (corinader)
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon garam masala
• 1⁄2 cup coriander leaves (cilantro)
• 2  cups water
• 1  teaspoon salt

Directions

1. Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
2. Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
3. Add the ginger, garlic and chillies, fry for another 3 minutes.
4. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
5. Add the remaining spices and after 30 seconds add the tomato and coriander.
6. Stir in 2 cups of water and salt.
7. Simmer over a low heat for 15 minutes and stir every so often.
8. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
9. TO USE THIS PASTE:
10. Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.