Madras Curry Paste

Submitted by Fairy Nuff

"Use 1 or 2 Tablespoons for an authentic madras curry."

 

• Ready In: 5mins
• Ingredients: 9
• 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.

Reviews

[patti k.]

Thanks for this! I needed some curry paste and didn't have time to shop for it. Tasted just great - I used already powdered forms of the seasonings and it was just fine.

 

[Lucky in Bayview]

Just what I was wanting! I was in a hurry so I used pre-ground coriander and cumin but changed nothing else. Loved it! Thanks for sharing the recipe.

 

[aprilpw]

Excellent! Robust but not overly done. I toasted and ground all the spices. Used 3/4 of the paste for a lamb meatball curry. Can't wait to try it with chicken.

 

[Gerry B.]

Easy to make and looking forward to using.<br/>Tweaked only by the use of some oil to prevent drying out before I get chance to use.<br/>As we all know the paste is only half the story and the pleasure will come when I decide which meat I'm going to use this with and how I decide to proceed with the sauce.<br/>Hope you include my picture.

 

[Stardustannie]

After roasting my seeds I crushed them in my pestle and mortar for a more rustic paste, as per other reviewers I too used 3 Tbsp vinegar. It smells devine and I cant wait to give it a go...I'll be back to edit my review after I've my first curry. :)