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Easy homemade curry pastes
Five amazing homemade spicy little numbers
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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
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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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