Curry paste
29 October 2010, 08:13 PM
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Curry paste
Im not a connoisseur
Where can you get it nowadays , used to buy it in supermarket and now everything is packaged as a source to go with your meat . And you have to have Pataks or else
Where can you get it nowadays , used to buy it in supermarket and now everything is packaged as a source to go with your meat . And you have to have Pataks or else
- make your own..
29 October 2010, 08:45 PM
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29 October 2010, 08:50 PM
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Sainsburys sell curry paste, or they used to.
Do you not have an asian food store anywhere near you? buy the ingredients dirt cheap and whip up a home made batch.
Do you not have an asian food store anywhere near you? buy the ingredients dirt cheap and whip up a home made batch.
29 October 2010, 08:59 PM
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Make Your Own
BLENDED PASTE
4 clove(s) garlic, roughly chopped
5 cm piece of fresh root ginger, roughly chopped
4 large fresh red chillies, roughly chopped
20 g fresh coriander
2 tbsp tomato puree
4 tbsp groundnut oil
SPICE MIX
8 large dried red chillies, roughly chopped
2 tsp black peppercorns
8 whole cloves
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp fenugreek seeds
1 tbsp turmeric
½ tsp salt
Method
Blend the ingredients for the paste. Dry-fry the whole spices for about 3 minutes until fragrant. Allow to cool completely, the grind to a fine powder and mix in turmeric and salt.
Blend paste with ground spices into a thick paste. Store in fridge in an airtight container. Should easily keep 3 months.
Mild Curry Paste
150 ml groundnut oil
6 tbsp ground coriander
3 tbsp ground cumin
1 tbsp turmeric
1 tbsp chilli powder
2 tsp salt
2 tsp freshly ground black pepper
6 clove(s) garlic, crushed
fresh root ginger, 5 cm, finely grated
6 tbs malt vinegar
Method
Place all the ingredients, except the oil, in a bowl and mix to form a thick paste.
Heat the oil in a large heavy-based saucepan, add the paste and cook, stirring, over a low heat for 5-8 minutes until the oil seperates.
Allow the paste to cool completely, then store in an airtight jar and keep refridgerated. Use as required.
4 clove(s) garlic, roughly chopped
5 cm piece of fresh root ginger, roughly chopped
4 large fresh red chillies, roughly chopped
20 g fresh coriander
2 tbsp tomato puree
4 tbsp groundnut oil
SPICE MIX
8 large dried red chillies, roughly chopped
2 tsp black peppercorns
8 whole cloves
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp fenugreek seeds
1 tbsp turmeric
½ tsp salt
Method
Blend the ingredients for the paste. Dry-fry the whole spices for about 3 minutes until fragrant. Allow to cool completely, the grind to a fine powder and mix in turmeric and salt.
Blend paste with ground spices into a thick paste. Store in fridge in an airtight container. Should easily keep 3 months.
Mild Curry Paste
150 ml groundnut oil
6 tbsp ground coriander
3 tbsp ground cumin
1 tbsp turmeric
1 tbsp chilli powder
2 tsp salt
2 tsp freshly ground black pepper
6 clove(s) garlic, crushed
fresh root ginger, 5 cm, finely grated
6 tbs malt vinegar
Method
Place all the ingredients, except the oil, in a bowl and mix to form a thick paste.
Heat the oil in a large heavy-based saucepan, add the paste and cook, stirring, over a low heat for 5-8 minutes until the oil seperates.
Allow the paste to cool completely, then store in an airtight jar and keep refridgerated. Use as required.
29 October 2010, 09:19 PM
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BLENDED PASTE
4 clove(s) garlic, roughly chopped
5 cm piece of fresh root ginger, roughly chopped
4 large fresh red chillies, roughly chopped
20 g fresh coriander
2 tbsp tomato puree
4 tbsp groundnut oil
SPICE MIX
8 large dried red chillies, roughly chopped
2 tsp black peppercorns
8 whole cloves
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp fenugreek seeds
1 tbsp turmeric
½ tsp salt
Method
Blend the ingredients for the paste. Dry-fry the whole spices for about 3 minutes until fragrant. Allow to cool completely, the grind to a fine powder and mix in turmeric and salt.
Blend paste with ground spices into a thick paste. Store in fridge in an airtight container. Should easily keep 3 months.
Mild Curry Paste
150 ml groundnut oil
6 tbsp ground coriander
3 tbsp ground cumin
1 tbsp turmeric
1 tbsp chilli powder
2 tsp salt
2 tsp freshly ground black pepper
6 clove(s) garlic, crushed
fresh root ginger, 5 cm, finely grated
6 tbs malt vinegar
Method
Place all the ingredients, except the oil, in a bowl and mix to form a thick paste.
Heat the oil in a large heavy-based saucepan, add the paste and cook, stirring, over a low heat for 5-8 minutes until the oil seperates.
Allow the paste to cool completely, then store in an airtight jar and keep refridgerated. Use as required.
4 clove(s) garlic, roughly chopped
5 cm piece of fresh root ginger, roughly chopped
4 large fresh red chillies, roughly chopped
20 g fresh coriander
2 tbsp tomato puree
4 tbsp groundnut oil
SPICE MIX
8 large dried red chillies, roughly chopped
2 tsp black peppercorns
8 whole cloves
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp fenugreek seeds
1 tbsp turmeric
½ tsp salt
Method
Blend the ingredients for the paste. Dry-fry the whole spices for about 3 minutes until fragrant. Allow to cool completely, the grind to a fine powder and mix in turmeric and salt.
Blend paste with ground spices into a thick paste. Store in fridge in an airtight container. Should easily keep 3 months.
Mild Curry Paste
150 ml groundnut oil
6 tbsp ground coriander
3 tbsp ground cumin
1 tbsp turmeric
1 tbsp chilli powder
2 tsp salt
2 tsp freshly ground black pepper
6 clove(s) garlic, crushed
fresh root ginger, 5 cm, finely grated
6 tbs malt vinegar
Method
Place all the ingredients, except the oil, in a bowl and mix to form a thick paste.
Heat the oil in a large heavy-based saucepan, add the paste and cook, stirring, over a low heat for 5-8 minutes until the oil seperates.
Allow the paste to cool completely, then store in an airtight jar and keep refridgerated. Use as required.
i would make my own .....
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29 October 2010, 09:36 PM
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30 October 2010, 10:03 AM
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Got thai pastes , its you average indian curry paste im after - and not Mr Pataks ,by default
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