Seasoning Mixture and Basic Recipes - Madras-style Curry Paste

Ingredients

• 100 g/4 oz/1 cup ground coriander (cilantro)

• 50 g/2 oz/1/2 cup ground cumin

• 5 ml/1 tsp ground black pepper

• 30 ml/2 tbsp ground turmeric

• 15 mill tbsp ground black mustard seeds

• 5 ml/1/2 tsp ground red chili

• 12 cloves garlic

• 5 cm/2 in ginger root, chopped

• 45 ml/3 tbsp wine vinegar 

• 150 ml/1/4 pt/2/3 cup oil

---

Method:

1. Puree all the ingredients except the oil in a blender or food processor. Heat the oil in a small, heavy-based pan over a medium heat   

2. Add the puree and fry for 5-6 minutes, stirring constantly, until the oil separates from the spices. Discard the oil and let the paste cool. Store in an airtight jar for up to 1 month.