Homemade Curry Paste
Recipe: #22378
January 05, 2016
Categories: Curries, Indian, Diabetic, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free Vegan, Vegetarian, Spices, Spicy, more
"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 is 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 by Step Method
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
No special items needed.
1 Reviews
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