Homemade curry spices

Prep: 5 mins
Cook: 5 mins
Homemade curry spices
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.

Makes 1 jar

Preparation Time
5 minutes

Cooking Time
5 minutes

Recipe Type
Dressings & Sauces, Curry


Level of Difficulty

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