easy homemade curry pastes

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Korma paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds

Jalfrezi paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /½teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato purée / 1 fresh green chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1 teaspoon coriander seeds

Rogan josh paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 75g roasted peppers, from a jar / 1 tablespoon paprika / 1 teaspoon smoked paprika / 2 teaspoons garam masala / 1 teaspoon turmeric / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato purée / 1 fresh red chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 2 teaspoons coriander seeds / 1 teaspoon black peppercorns

Tikka masala paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon cayenne pepper / 1 tablespoon smoked paprika / 2 teaspoons garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato purée / 2 fresh red chillies / a small bunch of fresh coriander / 1 tablespoon desiccated coconut / 2 tablespoons ground almonds
Spices for toasting 1 teaspoon cumin seeds / 1 teaspoon coriander seeds

Vindaloo paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 4 dried red chillies / 1 tablespoon turmeric / ½ teaspoon sea salt / 3 tablespoons groundnut oil / 2 tablespoons tomato purée / 2 fresh red chillies / a small bunch of fresh coriander
Spices for toasting 1 teaspoon black peppercorns / 4 cloves / 2 teaspoons coriander seeds / 2 teaspoons fennel
seeds / 1 teaspoon fenugreek seeds

To make any of the above curry pastes
First peel the garlic and ginger • Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan • Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder • Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste

• from Jamie's Ministry of Food

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6 comments

1. joobes Mon 22 Feb 2010 @ 16:39 Wow Jamie you aint kidding when you call these easy. I needed Korma Paste for a Masala mash i was making, i try not to use packaged food wherever possible, so to have found this on your site and not having to buy a jar of Korma paste was just brill. I will defietily be usung these from now on, i would think they would keep for some time in an airtight jar with a small drizzle of Olive oil on the top to keep the moisture. Thanks again Jamie x

2. helen reynolds Wed 23 Sep 2009 @ 22:38 hi, just made curry paste ( tikka masala) but what is the ratio of meat to this recipe? many thanks

3. Cliff Thu 17 Sep 2009 @ 21:08 Hi, have been using this vindaloo curry paste recipe for a good while now - it's absolutely delicious. I make up a bigger batch of the dry spice mix as I think allowing the spices to combine in a jam jar for a week or so helps them blend and also saves time on the prep. I also think the sauce really benefits from using plenty of good stock with the tomatoes. I strip a roast chicken for this recipe and then boil the carcass. Then I give the sauce a really good cook-through (2-3 hours or more) allowing the flavours to blend and the sauce to reduce adding the chicken at the end. I'm a bit of a curry fiend and have been trying different recipes for over 10 years - no doubt this is the most traditionally-tasting curry I make - cheers Jamie!

4. Nick Thu 03 Sep 2009 @ 22:14 Great curry pastes, just wondered if they could be frozen to stop waste of ingredients

5. james Wed 05 Aug 2009 @ 06:16 Found your curry paste page today will be trying them shortly......im living in peru right now and ive got to make my own garam massala! I needed to know how long do these curry paste dishes last in the fridge?

6. Brian Sun 19 Jul 2009 @ 16:34 When you refer to 'paprika' do you mean sweet paprika or hot paprika?