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Madras-Syle Curry Paste

1 c Ground corainder
1/2 c Ground cummin
1 tb Ground black pepper
1 tb Turmeric
1 tb Black mustard
1 tb Chile powder
1 tb Salt
2 tb Garlic; crushed
2 tb Fresh ginger; fine grate
x Vinegar; for mixing
3/4 c Oil


Combine ground spices and salt in a bowl. Add garlic and ginger and sufficient vinegar to mix to a smooth, thick puree. Heat oil in saucepan and when very hot turn in the spice mixture and reduce heat. Stir constantly until spices are cooked and oil separates from spices. Cool and bottle.

Use about a tablespoon of this paste for each 500 g (1 lb) of meat, fish or poultry, substituting it for the garlic, ginger and spices in a recipe.


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