In fact, a good curry paste is the essential core element of all great curries. Besides making curries, you can also use it as a marinade, and in soups and dressings. Honestly, the versatility of a simple spice paste is pretty amazing. So to help you with making the best spice paste, I’ve created this recipe that’s going to be a very delicious addition to your recipe repertoire. The best recipe along with tips and tricks to make the most flavorful spice paste.
How to make Indian curry paste
With spices, of course. Both dried and ground spices. But first, the dried spices – coriander seeds, cumin seeds, black peppercorns and fennel seeds. And a few dried red chilies for heat as well as color. Place everything in a frying pan over low heat. The idea is to toast the spices very slowly without burning them. Make sure you break the red chilies into smaller pieces so they’ll toast along with other dried spices. And don’t forget to keep tossing them to prevent burned spots. Once the spices are toasted, leave to cool completely.
Now, the toasted spices go into a food processor. Grind to a fine powder. The toasting process brings out the flavor of the spices and the aroma of ground spices is just mesmerizing. At this stage, add in the rest of the ingredients to the food processor. This includes ginger, garlic, chopped shallots, ground turmeric, paprika, red chili powder, tomato paste and white vinegar. And season with a touch of salt. Grind everything together to make a smooth paste. That’s it! Super flavorful Indian curry paste made just for you!
More curry paste recipes:
Vindaloo Paste Homemade Tandoori Paste Korma Paste
Yield: 3/4 cup Easy Indian Curry Paste Print Incredibly flavorful Indian style curry paste recipe to make your dishes extra delicious! Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes 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. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 58Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 562mgCarbohydrates 11gFiber 4gSugar 3gProtein 3g © Nish Kitchen Cuisine: Indian / Category: Curry Paste & Powders Like this Indian curry paste recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
- This curry paste can be stored in the freezer for up to three months.
