Korma Curry Paste
A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds
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INGREDIENTS
Nutrition- 1tablespoon fresh ginger
- 1⁄2teaspoon cayenne pepper
- 1teaspoon garam masala
- 1⁄2teaspoon sea salt
- 2tablespoons oil
- 1tablespoon tomato puree
- 3tablespoons desiccated coconut
- 2tablespoons ground almonds
- 1⁄2
- 2teaspoons cumin seeds
- 1teaspoon coriander seed
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DIRECTIONS
- Peel the garlic and ginger.
- Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
- When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
- Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.
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