Mild Curry Paste Recipe Easy Curry Paste

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HOMEMADE MILD CURRY POWDER AND PASTE.



Homemade Mild Curry Powder and Paste. image

This curry powder/paste is the result of an afternoon creating a curry that would keep my non curry headed friends happy but not bore the others. I really recommend a spice grinder as the flavour of freshly ground spices is just so much better than store bought powders. Keep the powder in the fridge to help retain the flavours longer. The powder should be enough for a minimum of 10 curries.

Provided by Marc Ramsey

Categories     Curries

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17

4 teaspoons coriander
6 teaspoons basmati rice
10 teaspoons cumin
4 teaspoons fenugreek seeds
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons cloves
2 cinnamon sticks (five cm long)
6 teaspoons turmeric
2 teaspoons garlic powder
3 teaspoons powdered ginger
1 roasted onion
2 tablespoons curry powder
1 tablespoon white wine vinegar
1 teaspoon white sugar
1/2 tablespoon oil
2 garlic cloves

Steps:

  • First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
  • Let spices cool.
  • Grind the unground spices to a fine powder and mix with remaining spices.
  • This should result in a fine mild curry powder.
  • For a hotter variety add one tsp of ground chile.
  • For curry paste.
  • Roast an onion for one hour at 200°C.
  • Let onion cool.
  • In a blender chop onion finely.
  • Add remaining ingredients to blender and mix well.

Nutrition Facts : Calories 51.3, Fat 1.9, SaturatedFat 0.3, Sodium 7.8, Carbohydrate 8.2, Fiber 1.9, Sugar 1.2, Protein 1.6

MILD CURRY PASTE RECIPE - EASY CURRY PASTE



Mild Curry Paste Recipe - easy curry paste image

Mild Curry Paste Recipe A simple and easy mild curry paste recipe - simply add all the ingredients to a blender and zap - can be stored for later use and works great with coconut milk for mild curries.

Provided by Theo

Number Of Ingredients 12

1 red onion
3 sticks lemongrass
6 cloves garlic
3 inches ginger
1/2 red chilli, flesh only
2 tbsp coriander stalks
1 tbsp palm sugar (or honey)
1tsp shrimp paste
1tsp turmeric
1/2 tsp of cumin ground
Generous pinch of salt
2 tbsp water

Steps:

  • Step 1 Add all the ingredients to a food processor and blend until you have a smooth paste. Step 2 Store in a sterialised jar. Step 3 When ready to use, fry the paste in a few tablespoons of oil and add any other ingredients.

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