This 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 Recipe
Preparation time: 10 minutes; Makes: 180ml (¾ cup, 6 fl oz)
- 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
- Place all ingredients except vegetable oil in a food processor or blender and process to smooth paste.
- 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.
- 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.