CURRY PASTE - FREEZABLE!
I was given this recipe from a mum at school who is Indian. She hates making curry paste all the time so she came up with this - this paste is enough for 4 meals! Freeze in bags and thaw in the fridge overnight to use OR keep in the fridge for upto 3 days. This is suitable for lamb, chicken, fish or prawns. Use 1 pound (just under 1/2 kilo) of your chosen meat per meal.
Provided by cookingpompom
Categories Indian
Time 45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
- Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
- Add the ginger, garlic and chillies, fry for another 3 minutes.
- Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
- Add the remaining spices and after 30 seconds add the tomato and coriander.
- Stir in 2 cups of water and salt.
- Simmer over a low heat for 15 minutes and stir every so often.
- Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
- TO USE THIS PASTE:.
- Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.
Nutrition Facts : Calories 97.4, Fat 7, SaturatedFat 0.9, Sodium 151.7, Carbohydrate 8.5, Fiber 1.7, Sugar 4, Protein 1.3
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