South African Curry Paste

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South African Curry Paste

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Ingredients

300 g

South African Curry Paste

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 macadamia nuts
2 onions
4 cloves garlic
1 piece ginger, approx 2cm, peeled
1 thumb turmeric root, fresh and peeled ( or 1 Tbsp Turmeric Powder)
5 --- pitted dates, fresh
1 tsp fish sauce
40 grams Sunflower or Olive oil

5 dates

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6
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Cake

Recipe's preparation

South African Curry paste

Place coriander seeds, cumin seeds, fennel seeds, star anise, chillies, peppercorns, cinnamon stick, cloves and nuts 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, dates, Fish sauce 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.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.