Make Your Own: Curry Paste

We all love a good curry. Whether its on your gap year trip, after a big night out, or with friends at a classy joint, the big bold flavours & aromas always get my taste buds excited. Now I have used pre-made before, or ordered it. But after making my own curry paste I won’t ever go back if I am eating at home!

This time I used Jamie Oliver’s  (due to time constraints), but I plan on showcasing other delicious curry pastes as there are plenty variations out there. And I just love curry! The feature image above was taken by my mother in law, they went to India in 2012 & I couldn’t resist sharing a snap 🙂

homemade curry paste

Here is a list of your basic curry pastes with ingredients & directions. Enjoy!

Korma paste

  • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • ½ teaspoon cayenne pepper

  • 1 teaspoon garam masala

  • ½ teaspoon sea salt

  • 2 tablespoons groundnut oil

  • 1 tablespoon tomato puree

  • 2 fresh green chillies

  • 3 tablespoons desiccated coconut

  • 2 tablespoons ground almonds

  • 1 small bunch fresh coriander

  • 2 teaspoons cumin seeds

  • 1 teaspoon coriander seeds

Method:

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices 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.

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. Either way, 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.

Jalfrezi paste

  • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • 1 teaspoon turmeric

  • ½ teaspoon sea salt

  • 2 tablespoons groundnut oil

  • 2 tablespoons tomato puree

  • 1 fresh green chilli

  • 1 small bunch fresh coriander

  • 2 teaspoons cumin seeds

  • 1 teaspoon brown mustard seeds

  • 1 teaspoon fenugreek seeds

  • 1 teaspoon coriander seeds

Method:

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices 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.

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. Either way, 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.

Rogan Josh paste

  • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • 75 g jarred roasted peppers

  • 1 tablespoon paprika

  • 1 teaspoon smoked paprika

  • 2 teaspoons garam masala

  • 1 teaspoon turmeric

  • ½ teaspoon sea salt

  • 2 tablespoons groundnut oil

  • 2 tablespoons tomato puree

  • 1 fresh red chilli

  • 1 small bunch fresh coriander

  • 2 teaspoons cumin seeds

  • 2 teaspoons coriander seeds

  • 1 teaspoon black peppercorns

Method:

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices 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.

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. Either way, 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.

Tikka Masala paste

  • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • 1 teaspoon cayenne pepper

  • 1 tablespoon smoked paprika

  • 2 teaspoons garam masala

  • ½ teaspoon sea salt

  • 2 tablespoons groundnut oil

  • 2 tablespoons tomato puree

  • 2 fresh red chillies

  • 1 small bunch fresh coriander

  • 1 tablespoon desiccated coconut

  • 2 tablespoons ground almonds

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

Method:

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices 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.

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. Either way, 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.

Vindaloo paste

  • 2 cloves garlic

  • 1 thumb-sized piece fresh root ginger

  • 4 dried red chillies

  • 1 tablespoon turmeric

  • ½ teaspoon sea salt

  • 3 tablespoons groundnut oil

  • 2 tablespoons tomato puree

  • 2 fresh red chillies

  • 1 small bunch fresh coriander

  • 1 teaspoon black peppercorns

  • 4 cloves

  • 2 teaspoons coriander seeds

  • 2 teaspoons fennel seeds

  • 1 teaspoon fenugreek seeds

Method:

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices 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.

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. Either way, 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.

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