Tom Kerridge’s madras curry paste
Per serving
17kcal
1гProteins
1гFats
1гCarbs
Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead
Ingredients
3 serv.- cumin↗3 tbsp tbsp
seeds
- coriander seeds↗3 tbsp tbsp
- star anise1
- chilli powder↗1⁄2 tsp tsp
- garam masala↗4 tbsp tbsp
- black peppercorns↗4
- ground turmeric↗1 tbsp tbsp
- tamarind paste1 tsp tsp
- malt vinegar1 tbsp tbsp
- cinnamon stick↗1⁄2
broken in half
- green chilli↗1
sliced
- coriander1 bunch
chopped
- roasted peppers200g g
from a jar
Step-by-step instructions
- 1
Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.
Source: bbcgoodfood.com
Original recipe ↗
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