Homemade Korma Curry Paste

Recipe by:

"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated (cook time is the time it takes the saffron to "bloom"). Makes 1 small pot."

Recipe: #26361       July 02, 2017



Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (251 g)
  • Calories 122.1
  • Total Fat - 1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 13.3 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 4.9 g
  • Sugars - 9.8 g
  • Protein - 3.6 g
  • Calcium - 84.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.1 mg

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In
 

Step 1

In a bowl, cover saffron threads with the hot water and stand for 10 minutes or until saffron "blooms".

Step 2

Roughly chop brown onions and peel and slice the ginger and the garlic cloves.

Step 3

Put onion, ginger and garlic in the bowl of a food processor and add fried shallots, cardamom seeds, ground nutmeg, ground made, ground saffron and the saffron mixture and process to a smooth paste.

Tips & Variations


No special items needed.