KORMA CURRY PASTE
A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds
Provided by Jubes
Categories Indian
Time 20m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 13
Steps:
- Peel the garlic and ginger.
- Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
- When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
- Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.
Nutrition Facts : Calories 471.7, Fat 39.3, SaturatedFat 8.3, Sodium 1232.3, Carbohydrate 29.8, Fiber 9.2, Sugar 13.1, Protein 7
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