Homemade curry paste
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Preparation : 0 min
Cooking : 0 min
Total time : 0 min Rest : 0 min
Equipment
Blender Mini bowl
6 people
2 tbsp extra virgin olive oil
1 onion
1 tsp cumin seeds
1 tsp coriander seeds
2 cloves
2 tsp black peppercorns
5 g mustard seeds
2 cloves cardamom
1 stick cinnamon
2 tsp ground tumeric
2 tsp Cayenne pepper
1 cm fresh ginger
Associated products
RECIPE STEPS
1
Add all the dried spices in the Blender mini bowl.
Run to programme to make a fine powder:
speed 3/40 seconds.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cloves
- 2 tsp black peppercorns
- 5 g mustard seeds
- 1 stick cinnamon
- 2 tsp ground tumeric
- 2 tsp Cayenne pepper
- 2 cloves cardamom
2
Set aside. Peel and chop the onion.
Gently fry the onion in the olive oil over a low heat, until it becomes transparent.
Meanwhile, peel and grate the ginger.
- 2 tbsp extra virgin olive oil
- 1 onion
- 1 cm fresh ginger
3
Add the ground spices and grated ginger to the onions and continue cooking for a further 5 minutes.
- 2 tbsp extra virgin olive oil
- 1 onion
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cloves
- 2 tsp black peppercorns
- 5 g mustard seeds
- 1 stick cinnamon
- 2 tsp ground tumeric
- 2 tsp Cayenne pepper
- 1 cm fresh ginger
- 2 cloves cardamom
