Indian curry paste

My jar of indian curry paste

One good reason to have a mortar and pestle around the house is to help keep you in various curry pastes.  I always have a jar of homemade Indian curry paste on hand, for example, because I find that it works better than the commercially-prepared kind.  I never make more than can fill my little 8-ounce glass canning jar so that I’m forced to make fresh batches ar regular intervals – though I do run through the stuff at a quick clip.

Here’s my recipe, in case you want to try it yourself.  You don’t need a huge mortar and pestle.

RV’s Very Basic Indian Curry Paste

6 tablespoons canola oil
1 very small onion, finely chopped
8 garlic cloves
5 teaspoons peeled/chopped ginger root
3/4 teaspoon dried ground chili peppers (buy the whole, dried ones and grind in a coffee grinder)
1-1/2 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric

1)  Grind the coriander and cumin seeds into a powder (fine or coarse, as you prefer)  in the mortar and pestle
2)  Add the garlic and ginger and pound until the mass is a course paste – then set aside
3)  Heat the oil in a small pan and saute the onions until golden
4)  Add the mass from the mortar and saute for 3 minutes over medium heat
5)  Add the turmeric and chili and saute for a moment or two
6)  Transfer to a small jar and allow to cool
7)  Cover and refrigerate

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  1. Pingback: Red Lentil Curry « A food site and a big dog

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