Korma Curry Paste

Submitted by Jubes

"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"

 

• Ready In: 20mins
• Ingredients: 13
• Yields: 1/2 cup
• Serves: 1

ingredients

• 2 garlic cloves
• 1 tablespoon fresh ginger
• 1⁄2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1⁄2 teaspoon sea salt
• 2 tablespoons oil
• 1 tablespoon tomato puree
• 2 fresh green chilies
• 3 tablespoons desiccated coconut
• 2 tablespoons ground almonds
• 1⁄2 cup fresh coriander (not the roots)
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed

directions

1. Peel the garlic and ginger.
2. 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.
3. 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.
4. 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;.
5. 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.

Reviews

[mersaydees]

Delicious made as directed and a great intro for my DH and I into korma curries. This is quite mild for us as written, so I would definitely take the suggestion to add another chile or two next time and include the seeds. Thanks, Jubes! Made for ZWT8, team Diners, Winers, and Chives.