Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 Aw! This is what I really like, lol I have been using Patak's range( all this time )because I didn't know how to make my own but now I can make my own I notice this one has no vinegar added( most of them do). Thank you for sharing this one Best Wishes, Wee On 10 Nov 2006 at 22:22, angie00735 wrote: > CURRY PASTE > > Ingredients > 6 tablespoons roasted coriander seeds > 1 teaspoon roasted aniseeds > 1 teaspoon roasted whole cloves > 1 teaspoon ground tumeric > 1 teaspoon roasted cumin seeds > 1 teaspoon roasted fenugreek seeds > 1 teaspoon roasted back peppercorns > 1 teaspoon roasted mustard seeds > 2 cloves garlic, chopped > 1 large onion, chopped > 1/2 Congo or Habanero pepper chopped (Seeds and stem removed) > Water as needed > > Directions > Grind all of the ingredients into a paste with a mortar and pestle > or > puree in a food processor. Store in a jar and refrigerate > > > > > > Quote Link to comment Share on other sites More sharing options...
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