TOM KERRIDGE'S MADRAS CURRY PASTE

Tom Kerridge's madras curry paste image

Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead

Provided by Tom Kerridge

Time 23m

Yield Makes enough for 3 curries

Number Of Ingredients 13

Ingredients

3 tbsp cumin seeds
3 tbsp coriander seeds
1 star anise
1⁄2 tsp chilli powder
4 tbsp garam masala
4 black peppercorns
1 tbsp ground turmeric
1 tsp tamarind paste
1 tbsp malt vinegar
1⁄2 cinnamon stick , broken in half
1 green chilli , sliced
1 bunch coriander , chopped
200g roasted peppers , from a jar

Steps:

Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.

Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium