Curry Paste
Making your own curry paste is easier than you might think. This colourful mixture of spices and aromatics, including ginger, coriander and cardamom seeds, comes together in a paste full of balanced flavours and spiciness. It’s best showcased in a variety of dishes, notably meat-based stir-fries and Indian-inspired soups.
Ingredients
- 2 cloves garlic, thinly sliced
- 2 tbsp fresh ginger, coarsely chopped
- 2 tsp sweet paprika
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/4 tsp ground turmeric
- 1/4 tsp Cayenne pepper
- 1 cinnamon stick
- 4 peppercorns
- 3 cloves
- 1 cardamom pod, seeds only
- 2 tbsp (30 ml) malt or cider vinegar
Instructions
- In a small food processor or mortar and pestle, grind all
- the ingredients.
- Perfect in beef or chicken curries.
Making your own curry paste is easier than you might think. This colourful mixture of spices and aromatics, including ginger, coriander and cardamom seeds, comes together in a paste full of balanced flavours and spiciness. It’s best showcased in a variety of dishes, notably meat-based stir-fries and Indian-inspired soups.