Homemade Korma Curry Paste

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


"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."

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

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.