Go to: Just Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Curry Paste

6 tb Coriander seed
1 ts Anise seed
1 ts Cloves
1 ts Cumin seed
1 ts Fenugreek seed
1 ts Black peppercorns
1 ts Toasted mustard seed
1 ts Turmeric
2 Cloves garlic; chopped
1 lg Onion; chopped
1/2 Congo (or habanero) pepper; seeds and stem removed, chopped

Toast the spices in a dry skillet over medium heat until they release their aromas, about 3 minutes, taking care not to burn them. Transfer to a food processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator. Yield: 1_1/2-2 cups.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.