Homemade Curry Paste
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #22378
January 05, 2016
"A curry paste is a "wet" blend of spices cooked with oil and vinegar which helps to preserve the spices. You can use this in soups, stews, casseroles as well as in Indian cooking. Makes 2 cups"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (371.8 g)
- Calories 1376.7
- Total Fat - 118.7 g
- Saturated Fat - 16.3 g
- Cholesterol - 0 mg
- Sodium - 52.8 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 20.3 g
- Sugars - 2.7 g
- Protein - 19.5 g
- Calcium - 578.8 mg
- Iron - 21.4 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.6 mg
Step 1
Place all the whole spices into a coffee grinder or mortar and pestle and grind to a fine powder.
Step 2
Spoon into a bowl and add remaining ground spices.
Step 3
Mix all the ground spices with the vinegar and add 5 tbsp water to form a thin paste.
Step 4
Heat the oil in a large heavy-based frying pan over slightly lower than medium heat and stir-fry the spice paste for 10 minutes stirring constantly with a wooden spoon so that it does not adhere to the bottom of the pan.
Step 5
If you find that the pan is too hot, reduce heat to medium low and continue cooking until all water is absorbed and oil rises to the surface.
Step 6
Allow to cool slightly before spooning into sterilized jars.
Step 7
Store in refrigerator.
Step 8
***Once the curry paste has been cooked, heat a wee bit more oil and pour on top of the paste in the jar. This will help to preserve the paste and prevent any mould from forming.
Tips & Variations
No special items needed.
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