Curry Paste - Freezable!
Ingredients
- 1 kg onion ⓘ
- 4 cm by 1cm piece fresh ginger (roughly the size of a finger) ⓘ
- 6 large garlic cloves ⓘ
- 3 -4 green chilies
- 6 small tomatoes ⓘ
- 1/2 cup oil ⓘ
- 4 teaspoons cilantro, powder (corinader) ⓘ
- 1/2 teaspoon cumin powder ⓘ
- 1/2 teaspoon turmeric powder ⓘ
- 1/2 teaspoon garam masala
- 1/2 cup coriander leaves (cilantro)
- 2 cups water ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
- Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
- Add the ginger, garlic and chillies, fry for another 3 minutes.
- Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
- Add the remaining spices and after 30 seconds add the tomato and coriander.
- Stir in 2 cups of water and salt.
- Simmer over a low heat for 15 minutes and stir every so often.
- Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
- TO USE THIS PASTE:
- Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).