Madras Curry Paste

Use 1 or 2 Tablespoons for an authentic madras curry.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 2 1⁄2 tablespoons  coriander seeds, dry-roasted and ground
• 1  tablespoon cumin seed, dry roasted and ground
• 1  teaspoon brown mustard seeds
• 1⁄2 teaspoon  cracked black peppercorns
• 1  teaspoon chili powder (such as cayenne.......not the SW seasoning..)
• 1  teaspoon ground turmeric
• 2  crushed garlic cloves
• 2  teaspoons  grated fresh ginger
• 3 -4  tablespoons white vinegar

Directions

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.