Jamie Oliver

Easy homemade curry pastes

Five amazing homemade spicy little numbers

Easy homemade curry pastes
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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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Jamie's Ministry of Food
Recipe From

Jamie's Ministry of Food

BUY THE BOOK
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 until you have a smooth paste.
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