Korma Paste Jamie Oliver Recipes

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KORMA PASTE (JAMIE OLIVER)



Korma Paste (Jamie Oliver) image

This is based on a recipe from Jamie Oliver's cookbook, Jamie's Food Revolution. He says this is an easy homemade curry paste.

Provided by mersaydees

Categories     Asian

Time 20m

Yield 1/2 cup

Number Of Ingredients 13

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled
1 inch piece fresh ginger, peeled
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons peanut oil
1 tablespoon tomato paste
2 fresh green chilies
3 tablespoons unsweetened dried shredded coconut
2 tablespoons almond flour
1 small bunch fresh cilantro

Steps:

  • Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
  • Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
  • Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.

KORMA CURRY PASTE



Korma Curry Paste image

Korma paste for Indian meals, be it chicken, lamb, vegetables or even soup. We often eat Indain so found this recipe, from Jamie Oliver, so we can make good meals from scratch. I guess it makes about a cup.

Provided by Rhiannon and Matt

Categories     Curries

Time 12m

Yield 1 cup

Number Of Ingredients 13

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled and sliced
4 cm piece ginger, peeled and finely grated
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons grapeseed oil
1 tablespoon tomato puree
2 green chilies, seeded and finely sliced
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander, stalks and leaves chopped (cilantro)

Steps:

  • Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
  • Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.

KORMA CURRY PASTE



Korma Curry Paste image

A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds

Provided by Jubes

Categories     Indian

Time 20m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 13

2 garlic cloves
1 tablespoon fresh ginger
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons oil
1 tablespoon tomato puree
2 fresh green chilies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1/2 cup fresh coriander (not the roots)
2 teaspoons cumin seeds
1 teaspoon coriander seed

Steps:

  • Peel the garlic and ginger.
  • Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  • When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
  • Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.

Nutrition Facts : Calories 471.7, Fat 39.3, SaturatedFat 8.3, Sodium 1232.3, Carbohydrate 29.8, Fiber 9.2, Sugar 13.1, Protein 7

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