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25 Feb 2013

Korma curry paste


    1 tbs cumin seeds
    55g (1/3 cup) raw cashews
    60ml (1/4 cup) tomato puree
    1/4 cup chopped fresh coriander
    2 garlic cloves, crushed
    2 tbs desiccated coconut
    1 tbs garam masala
    3 tsp finely grated fresh ginger
    2 tsp ground coriander
    2 tsp sweet paprika
    2 tsp ground turmeric
    60ml (1/4 cup) vegetable oil

    Step 1

    Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2     minutes or until aromatic.

   Step 2

    Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut,    garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

   Step 3

    Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Cook's tip: To bring out the flavor of the cashews, roast them at 180C for 8-10 minutes before blending.
Tips: Keep a wooden spoon just for curries.
The wood absorbs flavors that can be released when you make other dishes.
To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month.
To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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