easy homemade curry pastes

Brilliant! I have been trying for years to make my own currys from scratch,but could never quite nail it.I have made the Jalfrezi & Vindaloo,& they are both bang on!

I discovered a new fresh curry pastes ready made. Anyone trying these recipes need to check out some professionally made ones too from bipins masala (www.curryfusion.net) I keep a stock of these in my freezer I'm told 1000's people are raving about them. All natural curry paste and it really is authentic and I have to say its best curry I've ever made and for that matter tasted! Thats not say Jmies are not good. If you have got the time or all the ingredients its the simple option to professionally made curry! I think there is a blog too http://bipinscurrypot.blogspot.com/ ...hope this helpfull to everyone who love and make a curry! bye.

Jamie's best base sauce "Pete's Curry' is in his book 'The Naked Chef' check it out..

Seriously? Tomato puree in Rogan Josh and Korma? :rolleyes:

how much does this recipe make ? 1/2 cup?

Just found these here and had to make one of those because they sounded so great.<br /> Had everything at home for the Korma paste and instantly made the double recipe to fill the food processor well. Used toasted Peanut Oil to add some more flavor here and used half Almond, half Sesame. Used Green Jalapeno Chilis because it shouldn´t be too hot and we prefer the peppery-fruity taste of these. Made a real great taste, even the raw paste.<br /> Really a delicious taste, can´t wait until tonight when we´re going to have a chicken curry with this one.<br /> Thanks for Those recipes, Keep it running...<br /> PS: I usually deepfreeze my curry pastes that I once opened, they keep at least 3 months @ -18°C, never had any problems until now.

Korma was fantastic, as good as a indian restaurant and easy to make. But far too hot for the kids to eat, which is why I made the Korma.

Jamie - your pastes are excellent! Over the last year I have been making them up, splitting them into smaller portion sizes and freezing until I need. My favorite is the vindaloo. What I tend to do most however when I need a quick fix, or when there is little time, is just quick fry some chicken in one portion of paste, bang together on a plate with some rice and side salad & accompany with a couple home made popadums - 15 minutes done! My 10 year old loves and would gladly eat every other day. Keep up the great work.

I had a chance to watch the 30 minute meals show couple week ago in New Zealand. It was Thai red curry. I was kind of disappointed because the ingredients that you used and the way you cooked the curry weren't right. In my opinion when you use the name Thai Curry or any ethnic foods you should have done a little bit of research. I understand that you tried to use the ingredients that you could find, but I'm sure that all the ingredients to make real Thai curry, you can find in Asian Markets. I like the way when you use the name of the dish such as " Inspired Greek spinach pie". or something like this because people can understand that you get inspiration from that kind of food. Don't get me wrong I still like you show. This is just my opinion. I'm Thai. That why I want to say something when you made Thai red curry. I don't mind giving you the opinion about Thai food.

Brilliant recipe for curry have made chicken tikka masala, lamb rogan josh and beef rogan josh. I blended five onions per recipe, sweated them down in a pan too bring out the sweetness. Then added browned meat, tin tomatoes, stock and paste. Hubby great fan of curry and was so suprised that he said were better than our local curry house. Taste even better the day after so now i make my curries a day ahead, paste freezes well.Thanks Jamie for brill recipes lower in fat content and taste fantastic xxx

how refreshing to have all those 'lovely jumbly' spice recipes so eay to get to. Thank you, thank you, thank you. Well done! One of the best recipe sites I've been to. Maybe, the best ever. Did I say, Thank you?

For those asking how long they last...I put any leftover paste in a narrow (ish) container, cover with a layer of oil, and leave in the fridge. I imagine they would keep indefinitely as there aren't really any perishable ingredients in there. In my case, they never last longer than a month anyway (gets eaten before then!!).

I made the tikka marsala paste and then teamed it with Jamie's recipe for Tikka Marsala and it was absolutely delicious! I made enough paste for 2 dinners and the leftovers froze really well. It really was so easy! T

...I've tried out the Korma and the Tikka paste, did'nt owrk out for me, I think Igot carried away with one or two of the ingredients. .... however, I found Bipin's Masala a fresh authentic curry paste. I've got hold of a variety pack from www.curryfusion.net . They ere delicious, infact out of this world! ....check them out. Unbelievably simple to cook and the end result is amazing. James

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

hi, just made curry paste ( tikka masala) but what is the ratio of meat to this recipe? many thanks

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 flavors 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!

Great curry pastes, just wondered if they could be frozen to stop waste of ingredients

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?