Jamie Oliver

Easy homemade curry pastes

Five amazing homemade spicy little numbers

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Easy homemade curry pastes

DifficultySuper easy
Jamie's Ministry of Food
Recipe From

Jamie's Ministry of Food

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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
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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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