Rogan Josh Curry Paste
Recipe: #14753
October 18, 2014
Categories: Fat Free, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegan, Vegetarian, Spices, more
"The DH is after a really good Rogan Josh curry but when we use a commercial paste it just does not have that punch so he went on a search for recipe to make the paste ourselves and came across this one on a blog site though I don't know which one from the print out but posting here to give a try hopefully in the near future. Times are estimated"
Original is 5 servings
Ingredients
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- SPICES FOR TOASTING
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Nutritional
- Serving Size: 1 (83 g)
- Calories 109.8
- Total Fat - 8.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 500.6 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 4.1 g
- Sugars - 3.5 g
- Protein - 2.1 g
- Calcium - 61.4 mg
- Iron - 3.1 mg
- Vitamin C - 58.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the curry paste first peel the garlic and ginger.
Step 2
Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
Step 3
Them remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a food processor, coffee grinder or spice grinder).
Step 4
Once you have ground the toasted spices add them to a food processor and blend with the rest of the ingredients until you have a smooth paste.
Step 5
The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.
Tips
No special items needed.
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