Curry Paste

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Curry Paste

 

 

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

5 white peppercorns

5 black peppercorns

2 cardamom pods, husk removed

5 large dried red chillies, roughly chopped

5 eschallots, sliced

5 cloves garlic, minced

5 cm (2 " ) piece ginger, grated

1 stalk lemongrass, chopped

2 coriander (cilantro) roots, chopped

8 curry leaves

1 tablespoon (4 tsp) hot madras curry powder

1 teaspoon sea salt

1/4 cup peanut oil

 

 

1. Heat a small pan over a medium/high heat. Dry fry the coriander

seeds and cumin seeds until fragrant. Cool and grind in a spice

grinder or mortar and pestle with peppercorns and cardamom pods.

 

2. Add all ingredients to a food processor or mortar and pestle and

combine until a smooth paste.

 

 

Serves 8.