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| CURRY PASTE |
| Makes about 600ml/1pint/2.5cups |
| 50g / 2oz coriander seeds 60ml / 4 tbsp cumin seeds 30ml / 2 tbsp fennel seeds 30ml / 2 tbsp fenugreek seeds 4 dried red chillies 5 curry leaves 15ml / 1 tbsp chilli powder 15ml / 1 tbsp turmeric 150ml / 0.25 cup whit wine vinegar 250ml / 8floz / 1 cup oil |
| 1. put all the whole spices into a coffe grinder or pestle and mortar and grind to a fine powder.spoon into a bowl and add the remaining spices. 2. mix all the ground spices with the vinegar and add 75ml/5tbsp of water to form a thin paste 3. heat the oil in a large heavy-based frying pan and stir fry the spice paste for 10 minutes or until all the water has been absorbed. when the oil rises to the surface the paste is cooked. allow to cool slightly before spooning into an air tight container. |
| TOP TIP once the paste has been cooked and you have transfered it all to your jar heat a little more oil and add it to the top of the paste. This will not only preserve the paste it will also stop any mould from forming. |
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