Ingredients
KORMA PASTE
2 cloves of garlic
5cm piece of ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
2 tablespoons groundnut oil
1 tablespoon tomato purée
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
a small bunch of fresh coriander
SPICES FOR TOASTING
2 teaspoons cumin seeds
1 teaspoon coriander seeds
JALFREZI PASTE
2 cloves of garlic
5cm piece of ginger
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato purée
1 fresh green chilli
½ a bunch of fresh coriander (15g)
SPICES FOR TOASTING
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
ROGAN JOSH PASTE
2 cloves of garlic
5cm piece of ginger
75g roasted peppers, from a jar
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato purée
1 fresh red chilli
½ a bunch of fresh coriander (15g)
SPICES FOR TOASTING
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
TIKKA MASALA PASTE
2 cloves of garlic
5cm piece of ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato purée
2 fresh red chillies
½ a bunch of fresh coriander (15g)
1 tablespoon desiccated coconut
2 tablespoons ground almonds
SPICES FOR TOASTING
1 teaspoon cumin seeds
1 teaspoon coriander seeds
VINDALOO PASTE
2 cloves of garlic
5cm piece of ginger
4 dried red chillies
1 tablespoon turmeric
3 tablespoons groundnut oil
2 tablespoons tomato purée
2 fresh red chillies
½ a bunch of fresh coriander (15g)
SPICES FOR TOASTING
1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
Method
- To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
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