Madras Curry Paste Recipe

Recipe

Madras Curry Paste myfavouritepastime.comThis curry does not have a fixed set of ingredients but a typical mixture may contain the following ingredients, all roasted and ground to a powder: coriander seeds, cumin seeds, black pepper, mustard seeds and possibly cinnamon.
Other ingredients may include cayenne pepper or a mixture or cayenne and paprika to enhance the red colour, turmeric, fresh ginger and garlic; and possibly fresh curry leaves, onions or asafoetida. This is my version of the paste.

Madras Curry Paste myfavouritepastime.comPlace all ingredients except vegetable oil in a food processor or blender and process to smooth paste.

Madras Curry Paste myfavouritepastime.comHeat oil in a frying pan over medium heat and add paste and cook stirring constantly, for 5 minutes or until the oil begins to separate from the paste. Remove from heat and set aside to cool.

Madras Curry Paste myfavouritepastime.comStore in an airtight container, after cooling.

Madras Curry Paste Recipe

Preparation time: 10 minutes; Makes: 180ml (¾ cup, 6 fl oz)

Ingredients

  • 6 tablespoons coriander seeds, dry roasted and ground
  • 4 tablespoons cumin seeds, dry roasted and ground
  • 1 tablespoon black mustard seeds, dry roasted, and ground
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chilli powder (cayenne) (you can use fresh chilli if you prefer)
  • 1 tablespoon ground turmeric
  • 4 cloves garlic, chopped
  • 2 inch piece fresh ginger, grated
  • 125ml (½ cup, 4 fl oz) vinegar
  • 60ml (¼ cup, 2 fl oz) vegetable oil

Instructions

  1. Place all ingredients except vegetable oil in a food processor or blender and process to smooth paste.
  2. Heat oil in a frying pan over medium heat and add paste and cook stirring constantly, for 5 minutes or until the oil begins to separate from the paste. Remove from heat and set aside to cool.
  3. The paste will keep for 1 month in an airtight container in the fridge.

Points to Note
If you don’t want the paste too hot use half cayenne and half Hungarian paprika.

17 thoughts on “Madras Curry Paste Recipe

        1. I’m thinking of preparing ‘Request Bread’ in the ‘old fashioned way’ for people who, like you, don’t have a bread maker, which I’m sure is A LOT of people!!!

        2. I think I’ll never buy a bread maker, so that would be awesome. Please let me know when it’s done. Have a lovely day!
          Liz

        3. Will do! And – I found an old bread recipe of mine yesterday and – boy of boy – did I LOVE the feel of that dough. You know how it is when you’ve made bread for so long that you just ‘know’ when it’s right.
          That recipe makes two loaves of a more ‘old-fashioned’ dense and yeasty white bread.
          I’m gonna eat one myself and share the other! (I’m gonna post that soon as well !!) ; o )

        4. I know exactly what you mean. I love feeling my dough. It’s what makes baking such a wonderful experience. I’m glad you feel the same way, too!
          I shall wait for the post. A must try for me, of course. Thanks and do have a pleasant day!
          Liz

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