- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 star anise
- 8 teaspoons chilli flakes, dried
- 1 tsp black peppercorns
- 1 cinnamon stick
- 2 cloves
- 6 candlenuts
- 2 onions
- 4 cloves garlic
- 1 piece ginger, approx 2cm, peeled
- 1 thumb turmeric root, fresh and peeled ( or 1 Tbsp Turmeric Powder)
- 4 tsp tamarind puree
- 1 tsp shrimp paste
- 40 grams Sunflower or Olive oil
Place coriander seeds, cumin seeds, fennel seeds, star anise, chillies, peppercorns, cinnamon stick, cloves and candlenuts into TM bowl and heat at Varoma temp for 8 mins on speed 1.
Grind spices for 1 minute at speed 9.
Add onions, garlic, ginger, turmeric, tamarind puree, shrimp paste and oil into TM bowl and puree for a minute at speed 4. scrape down and if required puree further at speed 4 for further 30 secs.
Paste can be stored for several weeks in refridgerator in an airtight container. Best to cover curry pastes will a layer of oil as this will help retain colour and prevent oxidisation. Paste may also be frozen.
Recipe makes around 300gms of curry paste. Enough for 6 curries - can easily be halved or doubled.
Nonya Curry paste
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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