Easy homemade curry pastes

Ingredients

For The Korma Paste

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • ½ teaspoon sea salt
  • 2 tablespoons groundnut oil
  • 1 tablespoon tomato puree
  • 2 fresh green chillies
  • 3 tablespoons desiccated coconut
  • 2 tablespoons ground almonds
  • 1 small bunch fresh coriander
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds

    • Jalfrezi Paste

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • 1 teaspoon turmeric
  • ½ teaspoon sea salt
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 1 fresh green chilli
  • 1 small bunch fresh coriander
  • 2 teaspoons cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon coriander seeds

    • Rogan Josh Paste

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • 75 g jarred roasted peppers
  • 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 puree
  • 1 fresh red chilli
  • 1 small bunch fresh coriander
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns

    • Tikka Masala Paste

  • 2 cloves garlic
  • 1 thumb-sized piece 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 puree
  • 2 fresh red chillies
  • 1 small bunch fresh coriander
  • 1 tablespoon desiccated coconut
  • 2 tablespoons ground almonds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

    • Vindaloo Paste

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • 4 dried red chillies
  • 1 tablespoon turmeric
  • ½ teaspoon sea salt
  • 3 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • 1 small bunch fresh coriander
  • 1 teaspoon black peppercorns
  • 4 cloves
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon fenugreek seeds
    		•   

    Method

    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.
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