Easy Indian Curry Paste
Incredibly flavorful Indian style curry paste recipe to make your dishes extra delicious!
Ingredients
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 2 dried red chilies
- 1 shallot peeled and chopped
- 4 garlic cloves peeled
- 4 inches fresh ginger
- 1 teaspoon ground turmeric (turmeric powder)
- 1 teaspoon paprika
- 1 teaspoon red chili powder (add more if you like)
- 1 tablespoon tomato paste (tomato purée)
- 2 teaspoons white vinegar
- 1 teaspoon salt
Instructions
- Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
- Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
- Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
- Use immediately, or store the paste in a sterilized jar for up to a week.
Notes
This curry paste can be stored in the freezer for up to three months.
