Korma Curry Paste

13 ingredients
5 steps

Ingredients

  • 2 garlic cloves
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1/2 teaspoon sea salt
  • 2 tablespoons oil
  • 1 tablespoon tomato puree
  • 2 fresh green chilies
  • 3 tablespoons desiccated coconut
  • 2 tablespoons ground almonds
  • 1/2 cup fresh coriander (not the roots)
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seed

Directions

  1. 1
    Peel the garlic and ginger.
  2. 2
    Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  3. 3
    Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  4. 4
    When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
  5. 5
    Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.

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