How To Make Tom Kerridge’s Madras Curry Paste
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground fenugreek
- 1 teaspoon ground black pepper
- 1 teaspoon ground mustard seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 2 tablespoons grated ginger
- 1 tablespoon tomato paste
- 2 tablespoons lemon juice
Instructions
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Heat the vegetable oil in a pan over medium heat.
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Add all the ground spices and salt to the pan and cook for 1-2 minutes until fragrant.
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Add the minced garlic and grated ginger to the pan and cook for another minute.
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Stir in the tomato paste and lemon juice, and cook for an additional minute.
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Remove the pan from heat and let the mixture cool.
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Once cooled, transfer the mixture to a blender or food processor and blend until a thick paste forms.
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Store the madras curry paste in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
- No nutrition information available. : 0
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