Homemade curry spices
Prep:
5 mins
Cook:
5 mins
This versatile paste can be used to enhance any dish you wish from currie to chips and keeps well in the fridge
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp mustard seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp paprika
1 or 2 dried chillies, depending on personal preference
1 tsp salt
Thumb-size piece fresh root ginger, peeled and finely grated
4 garlic cloves, finely grated
1 tbsp tomato purée
4 tbsp white wine vinegar or cider vinegar
Vegetable to cover the paste for storing
In a dry pan over medium heat, put the seeds and peppercorns and cook for about 3 minutes, stirring often.
The mustard seeds will start to pop and the seeds will turn golden and aromatic.
At this point, tip into a bowl and allow to cool for a few minutes.
Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar.
Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
Tip everything into a small bowl then add the grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.
Serves
Makes 1 jar
Preparation Time
5 minutes
Cooking Time
5 minutes
Recipe Type
Dressings & Sauces, Curry
Cuisine
Indian
Level of Difficulty
Easy
