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easy homemade curry pastes

dressings / sauces
Korma paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / teaspoon cayenne pepper / 1 teaspoon garam masala /
teaspoon sea salt / 2 tablespoons groundnut oil / 1 tablespoon tomato pure / 2 fresh green chillies / 3 tablespoons
desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds
Jalfrezi paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /teaspoon sea salt / 2 tablespoons
groundnut oil / 2 tablespoons tomato pure / 1 fresh green chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1
teaspoon coriander seeds
Rogan josh paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 75g roasted peppers, from a jar / 1 tablespoon paprika / 1
teaspoon smoked paprika / 2 teaspoons garam masala / 1 teaspoon turmeric / teaspoon sea salt / 2 tablespoons
groundnut oil / 2 tablespoons tomato pure / 1 fresh red chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 2 teaspoons coriander seeds / 1 teaspoon black peppercorns
Tikka masala paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon cayenne pepper / 1 tablespoon smoked paprika
/ 2 teaspoons garam masala / teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato pure / 2 fresh
red chillies / a small bunch of fresh coriander / 1 tablespoon desiccated coconut / 2 tablespoons ground almonds
Spices for toasting 1 teaspoon cumin seeds / 1 teaspoon coriander seeds
Vindaloo paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 4 dried red chillies / 1 tablespoon turmeric / teaspoon
sea salt / 3 tablespoons groundnut oil / 2 tablespoons tomato pure / 2 fresh red chillies / a small bunch of fresh
coriander
Spices for toasting 1 teaspoon black peppercorns / 4 cloves / 2 teaspoons coriander seeds / 2 teaspoons fennel
seeds / 1 teaspoon fenugreek seeds
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 youve ground them whiz the toasted spices in a food processor with the rest of the
ingredients until you have a smooth paste

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