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31 Days of MOO No. 25 MOO Madras Curry Paste

​Ingredients:       
2 teaspoons mustard seeds 
4 tablespoons coriander seeds 
2 tablespoons cumin seeds 2 teaspoons black peppercorns 
6 garlic cloves, chopped 
2 tablespoons chopped peeled fresh ginger 
1 teaspoon ground chilli 
1 teaspoon ground turmeric 
2 tablespoons malt vinegar 
2-1/2 tablespoons vegetable oil

Method:
Cook mustard seeds in a frying pan over medium heat, shaking the pan, for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns. Cook for 2 minutes or until aromatic. Set aside to cool. Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic, ginger, chilli, turmeric, vinegar and oil. Process until smooth. Store in fridge in a screw top jar for up to 1 month, or freeze in small portions. Use in curries – for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb, or use as a marinade mixed with a little yoghurt.
31 Days of MOO
MOO No. 24
MOO No. 26

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  • Home
  • Join the Club!
    • Twenty Reasons to Join the Cheapskates Club
  • About Us
    • Cath's Story
    • Ask Cath
    • Glossary of Cheapskating Terms
  • Forum
    • Current Forum Discussions
    • How to Use the Member Forum
  • Inspiration
    • Getting Started
    • 31 Days of MOO Index
    • Articles
    • Housekeeping Routines
    • Budget Renovations
    • Saving Stories
    • Learning Centre
  • Recipes
    • Recipe File Index
    • Meal Plans
    • Add a Recipe
    • $300 a Month Food Challenge >
      • $300 a Month Food Challenge
      • The $300 a Month Food Challenge Forum
  • Newsletters
    • Newsletters 2023
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    • Newsletters 2021
    • Newsletters 2020
    • Newsletters 2019
    • Newsletters 2018
    • Newsletters 2017
  • Saving Money
    • Latest Tips 2023
    • Latest Tips 2022
    • Cheapskates Tip Store
    • Tip Sheets
    • Top Tip Competition
  • Contact
    • Changing Details
    • Help Files