Madras Curry Paste Recipes

MADRAS CURRY PASTE

Madras Curry Paste image

Make and share this Madras Curry Paste recipe from Food.com.

Provided by Fairy Nuff

Categories Curries

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

2 1/2 tablespoons coriander seeds, dry-roasted and ground
1 tablespoon cumin seed, dry roasted and ground
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
1 teaspoon ground turmeric
2 crushed garlic cloves
2 teaspoons grated fresh ginger
3 -4 tablespoons white vinegar

Steps:

Put all ingredients except vinegar into small bowl and mix together well.
Add the vinegar and mix to a smooth paste.
Keep for up to one month in an airtight container in fridge.

Nutrition Facts : Calories 225.4, Fat 10.4, SaturatedFat 0.8, Sodium 91, Carbohydrate 33.3, Fiber 15.8, Sugar 1.9, Protein 8.8

MADRAS CURRY PASTE

madras curry paste image

Madras curry paste can be used for veriest of Indian curry's

Provided by adamgal

Time 15m

Yield Makes Litres

Number Of Ingredients 0

Ingredients

Steps:

Put all ingredients except for the vinegar and oil into a medium bowl
Mix well
Stir in the vinegar and mix to a smooth paste
Heat oil in medium saucepan
Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
Remove saucepan from heat and allow to cool
Store in airtight jar and add to curries as required

TOM KERRIDGE'S MADRAS CURRY PASTE

Tom Kerridge's madras curry paste image

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

Provided by Tom Kerridge

Time 23m

Yield Makes enough for 3 curries

Number Of Ingredients 13

Ingredients

3 tbsp cumin seeds
3 tbsp coriander seeds
1 star anise
1⁄2 tsp chilli powder
4 tbsp garam masala
4 black peppercorns
1 tbsp ground turmeric
1 tsp tamarind paste
1 tbsp malt vinegar
1⁄2 cinnamon stick , broken in half
1 green chilli , sliced
1 bunch coriander , chopped
200g roasted peppers , from a jar

Steps:

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.

Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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