Korma Curry Paste

Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.

• Ready In: 12 mins
• Yields: 1 cup

Ingredients

• 2  teaspoons cumin seeds
• 1  teaspoon  coriander seed
• 2  garlic cloves, peeled and sliced
• 4  cm  piece ginger, peeled and finely grated
• 1⁄2 teaspoon cayenne pepper
• 1  teaspoon garam masala
• 1⁄2 teaspoon sea salt
• 2  tablespoons  grapeseed oil
• 1  tablespoon tomato puree
• 2  green chilies, seeded and finely sliced
• 3  tablespoons  desiccated coconut
• 2  tablespoons  ground almonds
• 1  small  bunch fresh coriander, stalks and leaves chopped (cilantro)

Directions

1. Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
2. Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.