Description
A flavorful Indian curry paste made with toasted spices and fresh ingredients.
Ingredients
Scale
- 2 tablespoons Coriander Seeds
- 1 tablespoon Cumin Seeds
- 1 tablespoon Fennel Seeds
- 1 teaspoon Black Peppercorns
- 4 pieces Dried Red Chilies
- 1 medium Shallot
- 4 cloves Garlic
- 4 inches Fresh Ginger
- 1 teaspoon Ground Turmeric
- 1 tablespoon Paprika
- 1 teaspoon Red Chili Powder
- 2 tablespoons Tomato Paste
- 2 tablespoons White Vinegar
- 1 teaspoon Salt
Instructions
- In a frying pan over low heat, combine coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Toast the spices for 2-3 minutes, stirring constantly until they are golden and aromatic.
- Once toasted, remove the spices from the heat and transfer them to a plate. Allow them to cool completely, which should take about 10 minutes.
- Transfer the cooled spices into a food processor and pulse them into a fine powder.
- To the ground spices, add the chopped shallots, peeled garlic cloves, chopped fresh ginger, ground turmeric, paprika, red chili powder, tomato paste, white vinegar, and salt. Blend until you achieve a smooth paste.
- Use your Indian curry paste immediately in your favorite dishes, or store it in a sterilized jar.
Notes
- This curry paste can enhance various dishes and is best used fresh.
- Store in a cool, dark place if not used immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Blending
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons