CURRY PASTE AND SAUCE
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 or 2 dried chilies, depending on preference
- 1 teaspoon salt
- thumb-size piece of fresh root ginger, peeled and finely grated
- 4 garlic cloves, finely grated
- 1 tablespoon tomato purée
- 4 tablespoons white wine vinegar or cider vinegar
- vegetable or sunflower oil, to cover the paste for storing
Put the seeds and peppercorns into a dry frying pan over medium heat.
Fry for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic.
Tip into a bowl and allow to cool for a few minutes.
Add turmeric, cinnamon, paprika, and dried chilies to a pestle and mortar.
Add the cooled toasted spices and grind everything together into a fine powder.
Add salt.
Add grated ginger, garlic, tomato purée, and white wine vinegar and mix well to make a paste.
Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid, and store in the fridge for up to a week.
Tip:
Tablespoon-sized portions of the paste can be spooned into ice-cube trays and stored in the freezer for up to three months.
(Paste recipe adapted from Marcus Dean)
- TO MAKE A CURRY SAUCE WITH CURRY PASTE
- (can be used for all curry dishes)
- 2 tablespoons olive oil
- 3 teaspoons curry paste
- 1 large onion, chopped
- 4 garlic cloves, chopped
- thumb size ginger, chopped finely
- ½ red pepper, cut into strips
- ½ tin chopped tomatoes
- ½ teaspoon turmeric
- salt and black pepper to taste
In a heavy bottom pan, sauté onion till translucent.
Add red pepper slices and fry 1 – 2 minutes more.
Add garlic and ginger and fry till fragrant.
Add curry paste and fry for 1 minute more.
Add turmeric, and chopped tomatoes, and on medium heat cook for 4 – 5 minutes.
Season with salt and pepper.
Recipe and photo: Amanda Conradie
