less than 30 mins
less than 10 mins
Makes enough paste for 8 servings
Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.
Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.
Tablespoon sized portions of the paste can be spooned into ice-cube trays and stored in the freezer for up to three months.
By Nigel Slater
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