Madras Curry Paste

Name: Madras Curry Paste
Prep time: 5 min
Total time: 5 min
Yield: 1/2 cup
Cuisine: indian
Ingredients: 2 1/2 tablespoons coriander seeds, dry-roasted and ground; 1 tablespoon cumin seed, dry roasted and ground; 1 teaspoon brown mustard seeds; 1/2 teaspoon cracked black peppercorns; 1 teaspoon chili powder (such as cayenne.......not the SW seasoning..); 1 teaspoon ground turmeric; 2 crushed garlic cloves; 2 teaspoons grated fresh ginger; 3 -4 tablespoons white vinegar

5.00 (9)

⏱ 5 mins 🍽 1/2 cup 🌶 indian 🏷 Curries

This recipe guides you through creating a traditional Madras curry paste from scratch. You will combine toasted and ground coriander and cumin seeds with other spices, fresh ginger, and garlic, binding it all with white vinegar into a smooth, aromatic paste. The finished paste can be stored in your refrigerator for future use, providing a quick and authentic foundation for numerous Indian curries. It yields approximately half a cup and comes together in just a few minutes.

Ingredients

2 1/2 tablespoons coriander seeds, dry-roasted and ground
1 tablespoon cumin seed, dry roasted and ground
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
1 teaspoon ground turmeric
2 crushed garlic cloves
2 teaspoons grated fresh ginger
3 -4 tablespoons white vinegar

Method

Combine all the listed ingredients, but leave out the vinegar, in a small bowl and stir them thoroughly until well mixed.
Pour in the white vinegar and stir the mixture again until it forms a uniform, smooth paste.
Transfer the paste to an airtight container and store it in the refrigerator where it will keep for up to one month.

Nutrition (per serving)

Sodium91000 mg

Recipe details

CategoryCurries

Cuisineindian

AuthorFairy Nuff