Curry Paste

Difficulty:
1/5

Preparation is moderate
Preparation time is 20 minutes

Ingredients

  • 20 millilitres of cardamom seeds (4 teaspoons)
  • 20 millilitres of coriander seeds (4 teaspoons)
  • 20 millilitres of cumin (4 teaspoons)
  • 20 millilitres of turmeric (4 teaspoons)
  • 20 millilitres of fenugreek, crushed into powder (4 teaspoons)
  • 20 millilitres of citronella, chopped very finely (4 teaspoons)
  • 20 millilitres of chopped garlic (4 teaspoons)
  • 20 millilitres of chopped garlic (4 teaspoons)
  • 20 millilitres of chopped ginger (4 teaspoons)
  • 20 millilitres of fresh chopped chilli pepper (add more chilli if a hot curry is required) (4 teaspoons)
  • 1 bay leaf
  • zest and juice of 2 limes
  • 30 millilitres of peanut oil (2 tablespoons)

Directions

  1. Crush the cardamom seeds, coriander seeds and fenugreek in a mortar. In a medium size pan heat the peanut oil over a medium heat, until quite hot. Add all of the dry ingredients to the oil and roast them off in the pan. Cook until they are a nice deep golden colour. Add the chopped ingredients at this point. Cook for about 5 minutes. Remove the pan from the heat. Add the finely chopped lime zest finely and add the lime juice at the very end.
  2. Use the curry paste in curried meats, curried yams, curried lentils.
  3. To turn the paste into a sauce – add coconut milk.