Indian curry paste. Have you ever thought of making your own curry paste from scratch? With a flavorful lineup of basic spices from your pantry, this spice paste is easy to make and guaranteed to make your dishes more delicious. It tastes great in your curries and makes a lip-smacking marinade apt for the grilling season.
In fact, a good curry paste is the essential core element of all great curries. Besides making curries, you can also use it as a marinade, and in soups and dressings. Honestly, the versatility of a simple spice paste is pretty amazing.
So to help you with making the best spice paste, I’ve created this recipe that’s going to be a very delicious addition to your recipe repertoire. The best recipe along with tips and tricks to make the most flavorful spice paste.
How to make Indian curry paste
With spices, of course. Both dried and ground spices. But first, the dried spices – coriander seeds, cumin seeds, black peppercorns and fennel seeds. And a few dried red chilies for heat as well as color. Place everything in a frying pan over low heat. The idea is to toast the spices very slowly without burning them. Make sure you break the red chilies into smaller pieces so they’ll toast along with other dried spices. And don’t forget to keep tossing them to prevent burned spots. Once the spices are toasted, leave to cool completely.
Now, the toasted spices go into a food processor. Grind to a fine powder. The toasting process brings out the flavor of the spices and the aroma of ground spices is just mesmerizing. At this stage, add in the rest of the ingredients to the food processor. This includes ginger, garlic, chopped shallots, ground turmeric, paprika, red chili powder, tomato paste and white vinegar. And season with a touch of salt.
Grind everything together to make a smooth paste. That’s it! Super flavorful Indian curry paste made just for you!
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