Thursday, February 3, 2011

Korma paste

Recipe from Jamie's Ministry of Food (I just use Walnut oil instead!)

5 cloves of garlic
2 1/2 thumb sized pieces of fresh ginger
1 1/2 tsp cayenne pepper
2 1/2 tsp garam masala
1 tsp salt
5 tbsps walnut oil
2 1/2 tbsp tomato purée
5 fresh green chillies
7 1/2 tbsps desiccated coconut
5 tbsps ground almonds
bunch of fresh coriander
For toasting: 5 tsps cumin seeds and 2 1/2 tsps coriander seeds.

First peel the ginger and garlic and top the chillies.

Toast the coriander and cumin seeds until fragrant and golden brown.

Crush the seeds to a powder.

Mix all the ingredients in a food processor until smooth.
Makes about 2 cups of korma paste. Freeze one, use one, or just make less!

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