Easy homemade curry pastes

Bahan-bahan

For the Korma paste

2 cloves garlic

1 thumb-sized piece fresh root ginger

½ teaspoon cayenne pepper

1 teaspoon garam masala

½ teaspoon sea salt

2 tablespoons groundnut oil

1 tablespoon tomato puree

2 fresh green chillies

3 tablespoons desiccated coconut

2 tablespoons ground almonds

1 small bunch fresh coriander

2 teaspoons cumin seeds

1 teaspoon coriander seeds

Jalfrezi paste

2 cloves garlic

1 thumb-sized piece fresh root ginger

1 teaspoon turmeric

½ teaspoon sea salt

2 tablespoons groundnut oil

2 tablespoons tomato puree

1 fresh green chilli

1 small bunch fresh coriander

2 teaspoons cumin seeds

1 teaspoon brown mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon coriander seeds

Rogan Josh paste

2 cloves garlic

1 thumb-sized piece fresh root ginger

75 g jarred roasted peppers

1 tablespoon paprika

1 teaspoon smoked paprika

2 teaspoons garam masala

1 teaspoon turmeric

½ teaspoon sea salt

2 tablespoons groundnut oil

2 tablespoons tomato puree

1 fresh red chilli

1 small bunch fresh coriander

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 teaspoon black peppercorns

Tikka Masala paste

2 cloves garlic

1 thumb-sized piece fresh root ginger

1 teaspoon cayenne pepper

1 tablespoon smoked paprika

2 teaspoons garam masala

½ teaspoon sea salt

2 tablespoons groundnut oil

2 tablespoons tomato puree

2 fresh red chillies

1 small bunch fresh coriander

1 tablespoon desiccated coconut

2 tablespoons ground almonds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

Vindaloo paste

2 cloves garlic

1 thumb-sized piece fresh root ginger

4 dried red chillies

1 tablespoon turmeric

½ teaspoon sea salt

3 tablespoons groundnut oil

2 tablespoons tomato puree

2 fresh red chillies

1 small bunch fresh coriander

1 teaspoon black peppercorns

4 cloves

2 teaspoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon fenugreek seeds

Petunjuk

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.

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 until you have a smooth paste.