Raw Curry Paste Basic

Directions

1. 1
   Put all of the ingredients into a food grinder (wet grinder) and make a thin paste.
2. 2
   You can add a bit of water if needed but make sure to use as little water as you can.
3. 3
   In case you have added too much water, once the paste is ready you can drain excess water by pushing the mixture through a sieve.
4. 4
   Now once the paste is ready, you can store all of it in 2-3 airtight containers depending on size (make sure they are airtight as this paste leaves a very bad odor in the fridge and everything will end up smelling like onions.
5. 5
   Yuck!
6. 6
   Incase you end up with more than you can consume that week, then you can even freeze this for 1-2 weeks.
7. 7
   It remains just as good after defrosting.
8. 8
   Use in all those curries or non curry dishes where we use onion- garlic-ginger paste.
9. 9
   Use according to your recipe.