Massala Curry Paste

This is a recipe I found by Claire Brookman published in Super Food Ideas that I have altered with the addition of birds eye chilies. This addition makes this curry paste very hot. You can reduce the chilies to your liking or if you are brave add to it or use other chilies. I found it works best in a Chicken Tikka Massala but will go with any meats. Marinate your meat of choice for at least 4 hours with half the paste first then make your curry using your favourite recipe that calls for curry paste.

• Ready In: 18 mins
• Yields: 1/2 Cup

Ingredients

• 2  teaspoons black mustard seeds
• 2  teaspoons black peppercorns
• 1 1⁄2 tablespoons ground cumin
• 1 1⁄2 tablespoons ground coriander
• 2  teaspoons garam masala
• 2  teaspoons ground turmeric
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon hot chili powder
• 15  birds eye chilies (or as many as you want depending on heat you like)
• 3  garlic cloves, crushed
• 3  cm  piece fresh ginger, peeled, chopped
• 1⁄4 cup malt vinegar
• 2  tablespoons  vegetable oil

Directions

1. Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
2. Place spice mixture in a food processor or use a Mortar and Pestle. Add chilli powder, birds eye chillies, garlic, ginger, vinegar and oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.