Indian Madras Curry Paste
Submitted By: Taz
Ingredients:
5 cloves Fresh Garlic (Leh-sun) - crushed
1 ½ inch piece Fresh Ginger (Adrak) - rough chopped
1 Large Fresh Red Chile (Lal Mirch)* - stem removed and rough chopped
4 Tbs Coriander Seed (Dhania Saabut)
2 Tbs Cumin Seed (Jeera)
2 tsp Black Mustard Seed (Rai)
2 tsp Turmeric Powder (Haldi)
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
1 tsp Black Peppercorns (Kali Mirch)
2 Tbs Oil - can use grape seed, canola. vegetable, or safflower oil
3 Tbs Cider Vinegar (Jamun Sirka)
Preparation:
- Place a medium dry skillet over medium-low heat
- Add coriander seed, cumin seed, mustard seed, and peppercorns to the skillet and dry roast (continuously stirring) until very fragrant (apx1-2 minutes)
- Remove from heat and allow to cool to room temperature
- Once cool, place the roasted spices in a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder
- Transfer the spice powder to the work bowl of a small food processor or blender along with the remaining ingredients (minus vinegar) and pulse a few times until the wet ingredients are well blended - Continue to pulse adding vinegar 1 Tbs at a time until a thick paste is formed (think tomato paste) - Purée until smooth
- Use immediately or store in an airtight container in refrigerator for up to one month - frozen for up to 3 months
*
I use cayenne peppers for this but you could use red jalapeños, piquillo chiles, or any combination of
fresh red chiles that you choose (should equal apx 2-2 ½oz) - You can substitute 2 tsp of Red Chile
Powder (Lal Mirchi) mixed with little water to make a paste before adding and adjust finished
consistency as needed
