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Indian Curry Paste

Indian Curry Paste

Preparation: 20 minutes

Cooking: 70 minutes

Yield: 3 cups  

 

INGREDIENTS  

Wet Ingredients

Medium size onion, 4  

Ginger, 90g, minced  

Garlic, 5-6 cloves, minced

Medium ripe tomatoes, 5, remove skin and puree  

 

Dry Ingredients

Curry Masala for Chicken, 50g

containing Coriander, Chili, Cumin, Turmeric, Fenugreek leaves, Salt, Black pepper, Dry ginger, Mustard, Bay leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom seeds, Mace, Asafoetida  

 

Other ingredients

Vegetable oil, 6 tbsp

Salt, 2 tbsp  

 

DIRECTIONS

A. Use a food processor to grind together onion, minced ginger and garlic for 2-3 minutes, Set aside; remove tomato skin, use food processor to puree;  

B. Heat oil in a thick bottom pan, add onion/ginger/garlic mix. Cook it on medium high heat for about 5 minutes until the paste starts getting thicker. Reduce the heat to medium low, cook for about 20minutes or until the paste gets golden brown; stir periodically to avoid burning the ingredients;  

C. Add tomato puree, medium heat to cook for about 40 minutes or until all the liquid evaporated;  

D. Add dry ingredients, mix well. Low heat to cook for about 5 minutes. The curry paste is ready. Let it cool down completely, transfer it to an air tight container and freeze. Can be stored in a refrigerator for weeks.

Indian Curry Paste