Homemade Curry Paste
October 23rd, 2007 by Margot[adapted from Tastes Like Home by Cynthia Nelson]
INGREDIENTS
1 small onion
3 garlic cloves
¾ cup chopped fresh / frozen celery stalks with lots of leaves
2 (or more) dried bird’s eye chilli peppers
1 inch / 2,5 cm ginger root piece
1 tsp tomato puree
1 tbs ground garam masala
2 tbs mild / medium Madras curry powder
2 tbs water
EQUIPMENT
food processor
METHOD
Combine all ingredients and blend in food processor.
If you make it earlier store in airtight container in the fridge.
You can use this paste in “Egg Curry”, “Perfect Chicken Curry with Coconut Milk” or any other curry dish.
- Cynthia, thank you for such a big help with roti and curry recipes
- Celery stalks with leaves can be substituted with celery stalks only if you can’t find leafy ones, used it several times and curry was still delicious.
- Use less or not chillis for children friendly version.
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October 24th, 2007 at 12:11
Home made curry paste. It will be much better than the shop bought one for 100%
October 24th, 2007 at 14:37
I like so this recipe, I will try. Gloria
October 29th, 2008 at 15:55
that looks wonderful! how long does it keep? can you freeze it?
October 30th, 2008 at 13:47
Kitti – Thank you for visiting. I have never tried to freeze it, usually I make triple portion, I use half the first day for Perfect Chicken Curry with Coconut Milk
and the next day or the day after I make it again, or use it for Egg Curry.