Feed Me That logoWhere dinner gets done
previousnext


Title: Mild Curry Paste
Categories: Spice Curry Condiment
Yield: 1 Servings

60gCoriander Seeds
30gWhite Cumin Seeds
20gFenugreek Seeds
25gGram Flour - Besan
25gGarlic Powder
20gPaprika
20gTurmeric
20gGaram Masala (Separate
  Recipe for this if anyones
  Interested)
5gGinger Powder
5gChilli Powder
5gGround Mustard seeds
5gGround 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

previousnext