How to make curry paste

• Produce

  • 1 Chillies, dried
  • 4 Garlic cloves

• Canned Goods

  • 1 tbsp Tomato puree

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 3 tbsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 tbsp Mustard seeds
  • 1 tsp Paprika
  • 1 tsp Peppercorns, black
  • 1 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 Vegetable or sunflower oil
  • 4 tbsp White wine vinegar or cider vinegar

• Nuts & Seeds

  • 2 tbsp Cumin seeds

• Other

  • thumb-size piece fresh root ginger, peeled and finely grated

Found on bbc.co.uk

Description

Ingredients

• 3 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 or 2 dried chillies, depending on personal preference
• 1 tsp salt
• thumb-size piece fresh root ginger, peeled and finely grated
• 4 garlic cloves, finely grated
• 1 tbsp tomato purée
• 4 tbsp white wine vinegar or cider vinegar
• vegetable or sunflower oil, to cover the paste for storing

Directions

• Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
• Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
• Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
• Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.