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Title: Mild Curry Paste
Categories: Spice Curry Condiment
Yield: 1 Servings
60 | g | Coriander Seeds |
30 | g | White Cumin Seeds |
20 | g | Fenugreek Seeds |
25 | g | Gram Flour - Besan |
25 | g | Garlic Powder |
20 | g | Paprika |
20 | g | Turmeric |
20 | g | Garam Masala (Separate |
Recipe for this if anyones | ||
Interested) | ||
5 | g | Ginger Powder |
5 | g | Chilli Powder |
5 | g | Ground Mustard seeds |
5 | g | Ground Black Pepper |
Method.
Roast first three ingredients for 10 mins at gas mark 3. Grind to a powder Add to rest of Ingredients and. Mix together. Best left to bland and mature for at least four weeks. Can be used as powder or made into a paste will keep almost indefinitely as follows Mix powder with 7 fl ozs vinegar (any type) to make a paste. Heat 7 fl ozs vegetable oil in a frying pan. Add paste to pan and fry at a medium heat and fry for 5 minutes until most of liquid has cooked out. Store in a sterilised and well sealed jar.
Andy Hemingway du11@cityscape.co.uk From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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