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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

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1 Comment

jpozsgay's picture
find good medium for paste