HOW TO MAKE GARLIC PASTE RECIPES

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HOW TO MAKE CURRY PASTE RECIPE - BBC FOOD



How to make curry paste recipe - BBC Food image

Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

Provided by Marcus Bean

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes enough paste for 8 servings

Number Of Ingredients 15

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp mustard seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp paprika
1 or 2 dried chillies, depending on personal preference
1 tsp salt
thumb-size piece fresh root ginger, peeled and finely grated
4 garlic cloves, finely grated
1 tbsp tomato purée
4 tbsp white wine vinegar or cider vinegar
vegetable or sunflower oil, to cover the paste for storing

Steps:

  • Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
  • Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
  • Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
  • Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.

EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES



Easy curry paste recipes | Jamie Oliver recipes image

My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo

Number Of Ingredients 63

2 cloves garlic
5 cm piece of ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh green chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon brown mustard seeds for toasting
1 teaspoon fenugreek seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
2 teaspoons coriander seeds for toasting
1 teaspoon black peppercorns for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
4 dried red chillies
1 tablespoon turmeric
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 teaspoon black peppercorns for toasting
4 cloves for toasting
2 teaspoons coriander seeds for toasting
2 teaspoons fennel seeds for toasting
1 teaspoon fenugreek seeds for toasting

Steps:

    1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
    2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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