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.
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.