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Curry Paste East Indian

Chef.Foodie's picture
Ingredients
  Coriander 6 Tablespoon
  Fennel 2 Teaspoon (1 Heaped Teaspoon)
  Cloves 2 Teaspoon (1 Heaped Teaspoon)
  Turmeric 2 Teaspoon (1 Heaped Teaspoon)
  Cumin 2 Teaspoon (1 Heaped Teaspoon)
  Fenugreek 2 Teaspoon (1 Heaped Teaspoon)
  Black pepper 2 Teaspoon (1 Heaped Teaspoon)
  Mustard seeds 1 Teaspoon (If To Be Used For Beef, Double Quantity)
  Garlic 3 Clove (15 gm)
  Onion 1 Large
  Red pepper To Taste
Directions

On a stone, grind turmeric first, adding enough water to make a stiff, paste.
Add all other ingredients by degrees, grinding very finely.
Omit onion, garlic and red pepper if it is to be kept overnight.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Method: 
Grinding
Restriction: 
Vegetarian

Rate It

Your rating: None
4.261765
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 361 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 0.99 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 106.6 mg4.4%

Total Carbohydrates 69 g22.9%

Dietary Fiber 21.7 g86.7%

Sugars 15.2 g

Protein 15 g30.9%

Vitamin A 125.8% Vitamin C 104.2%

Calcium 48.2% Iron 122.2%

*Based on a 2000 Calorie diet

1 Comment

jpozsgay's picture
find good medium for paste
Curry Paste East Indian Recipe