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Categories:
garlic fresh gingerroot bell peppers paprika paprika Garam Masala turmeric salt peanut oil tomato puree chili Coriander cumin seeds coriander seeds black peppercorns
Viewed: 32 - Published at: 3 years agoIngredients
- 2 garlic cloves
- fresh gingerroot (a thumb sized piece)
- 75 g bell peppers (roasted from a jar)
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1/2 teaspoon salt (sea salt)
- 2 tablespoons peanut oil
- 2 tablespoons tomato puree
- 1 chili (red fresh)
- 1 bunch coriander (fresh small)
- Spices For Toasting
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
Method
- To make the curry paste first peel the garlic and ginger.
- Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
- Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder).
- Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste.
- The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.
