Homemade Curry Paste

Prep Time
Cook Time
Ready In

"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


  • 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.



I was quite impressed at how well this came together and how tasty this paste is. I see many curry dishes in my future. Awesome recipe!!

review by:
(10 Feb 2017)