Easy homemade curry pastes

Name: Easy homemade curry pastes
Ingredients: 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; 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; 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

Five amazing homemade spicy little numbers

“My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo ”

DifficultySuper easy

Jamie's Ministry of Food Curry

Jamie's Ministry of Food

By Jamie Oliver

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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

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Jamie's Ministry of Food

By Jamie Oliver

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

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