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Aromatic Curry Paste

(Yield roughly 350g [12oz.] Paste)

I Tablespoon Cardomum Pods
4 teaspoons Cumin Seeds
2 Tablespoons Whole Coriander
2 Teaspoons Whole Black Pepper

2 Tablespoons Olive Oil
2 Medium Onions
4 Large Cloves Garlic
2 thumbs Root Ginger
1 fresh Red Chilli ( for mild,1 for Hot)

1 Teaspoon Ground Turmeric
1 Teaspoon Ground Paprika
1 Teaspoon Plain Flour
1 Teaspoon Salt
4 Tablespoons Tomato Puree
4 tablespoons Water
2 Tablespoons Olive Oil

First bash the cardomum pods in a pestle and mortar (or a wooden bowl with a rolling pin) until the little black seeds have fallen out of the pods.
Discard the pods and put the seeds with the whole cumin, coriander and peppercorns into a well cleaned out coffee grinder. Whizz until they are all reduced to a powder.
Peel and slice the onion finely, likewise the garlic and the ginger and thinly slice the chilli.
Put all together in a small pot with the olive oil and with a lid on top cook for about 15 mts on a very low heat until soft.
Add all the spices from the grinder along with the turmeric and the paprika.
Continue to cook these on the low heat for about 5 mts, stirring to make sure nothing sticks, then add the salt and the flour, stir well in,then add the puree, the water and the remaining oil. Bring to a gentle simmer and simmer for 3 mts. Keep stirring to make sure nothing sticks. You should have a stiff aromatic paste. If it is very dry add a little more water.
Now if you want a smooth paste you can put this in a liquidizer or food processor and grind until smooth or just leave it as it is.
This is about the minimum amount you can make at a time. You can double or treble the amount easily and keep for a long time in a sealed jar in the fridge.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef