A guide to curry paste
125ml (1/2 cup) white vinegar
80ml (1/3 cup) vegetable oil
2 long fresh red chillies, deseeded, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
1/4 cup ground cumin
1/4 cup ground coriander
1 tbs freshly ground black pepper
1 tbs garam masala
1 tbs black mustard seeds
1 tbs ground turmeric
1 tsp ground cinnamon
Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined.
To freeze (for up to 4 months): Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover. Label, date and freeze. To thaw: Place in the fridge for 2-3 hours or until thawed. Stir to combine.
Things to remember
Once you've mastered the pastes, adjust them to your taste - if you like things hot and spicy, just add extra
chilli or double up with your favorite spices. Then, all that's left to do is ... curry on
Keep a wooden spoon just for curries. The wood absorbs flavors that can be released when you maker 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.
When buying fresh coriander, look for a bunch that has long white roots at the base.
To freeze the roots, wash and dry, then place in a sealable plastic bag in the freezer for 1-2 months so they’re handy when you want to make curry.
For a hotter curry paste, replace 1 long fresh red chilli with 3 small ones, which have more kick, or simply keep some of the seeds in the chillies.