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
- 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.
- Use the curry paste in curried meats, curried yams, curried lentils.
- To turn the paste into a sauce – add coconut milk.