Massala Curry Paste

13 ingredients
9 steps

Ingredients

  • 2 teaspoons black mustard seeds
  • 2 teaspoons black peppercorns
  • 1 12 tablespoons ground cumin
  • 1 12 tablespoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • 12 teaspoon ground cinnamon
  • 1 teaspoon hot chili powder
  • 15 birds eye chilies (or as many as you want depending on heat you like)
  • 3 garlic cloves, crushed
  • 3 cm piece fresh ginger, peeled, chopped
  • 14 cup malt vinegar
  • 2 tablespoons vegetable oil

Directions

  1. 1
    Place mustard seeds in a frying pan over medium heat.
  2. 2
    Cook for 1 minute or until seeds start to pop.
  3. 3
    Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon.
  4. 4
    Cook for 1 to 2 minutes or until fragrant.
  5. 5
    Allow to cool completely.
  6. 6
    Place spice mixture in a food processor or use a Mortar and Pestle.
  7. 7
    Add chilli powder, birds eye chillies, garlic, ginger, vinegar and oil.
  8. 8
    Process until a smooth paste forms.
  9. 9
    Refrigerate in an airtight container for up to 1 week.

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