Jamie Oliver

Easy homemade curry pastes

Five amazing homemade spicy little numbers

Easy homemade curry pastes

DifficultySuper easy
Recipe From

Jamie's Ministry of Food

By Jamie Oliver
Tap For Method

Ingredients

  • KORMA PASTE
  • 2 cloves garlic
  • 5 cm piece of ginger
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 2 tablespoons groundnut oil
  • 1 tablespoon tomato puree
  • 2 fresh green chillies
  • 3 tablespoons desiccated coconut
  • 2 tablespoons ground almonds
  • ½ a bunch fresh coriander , (15g)
  • 2 teaspoons cumin seeds , for toasting
  • 1 teaspoon coriander seeds , for toasting
  • JALREZI PASTE
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 1 teaspoon turmeric
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 1 fresh green chilli
  • ½ a bunch fresh coriander , (15g)
  • 2 teaspoons cumin seeds , for toasting
  • 1 teaspoon brown mustard seeds , for toasting
  • 1 teaspoon fenugreek seeds , for toasting
  • 1 teaspoon coriander seeds , for toasting
  • ROGAN JOSH
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 75 g jarred roasted peppers
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 1 fresh red chilli
  • ½ a bunch fresh coriander , (15g)
  • 2 teaspoons cumin seeds , for toasting
  • 2 teaspoons coriander seeds , for toasting
  • 1 teaspoon black peppercorns , for toasting
  • TIKKA MASALA PASTE
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • ½ a bunch fresh coriander , (15g)
  • 1 tablespoon desiccated coconut
  • 2 tablespoons ground almonds
  • 1 teaspoon cumin seeds , for toasting
  • 1 teaspoon coriander seeds , for toasting
  • VINDALOO PASTE
  • 2 cloves garlic
  • 5 cm piece of fresh root ginger
  • 4 dried red chillies
  • 1 tablespoon turmeric
  • 3 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • ½ a bunch fresh coriander , (15g)
  • 1 teaspoon black peppercorns , for toasting
  • 4 cloves , for toasting
  • 2 teaspoons coriander seeds , for toasting
  • 2 teaspoons fennel seeds , for toasting
  • 1 teaspoon fenugreek seeds , for toasting
Tap For Method
Recipe From

Jamie's Ministry of Food

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. 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 and ½ a teaspoon of sea salt until you have a smooth paste.

Tip

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