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Basic Curry Paste


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Ingredients

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Basic Curry Paste

  • 100 gram white vinegar
  • 80 gram vegetable oil
  • 2 chilli red, long, cut in half lengthways & deseeded
  • 4 cloves garlic
  • 2 cm ginger fresh
  • 20 gram cumin seeds
  • 10 gram coriander seed
  • 10 gram Peppercorns, black
  • 1 tbsp kashmiri garam masala, recipe follows
  • 1 tbsp mustard seed, black
  • 1 tbsp turmeric ground
  • 1 tsp cinnamon powder

KASHMIRI GARAM MASALA

  • 2 cinnamon sticks
  • 20 gram cardamon pods
  • 1/2 tsp clove, whole
  • 1 tsp peppercorns whole, black
  • 1 teaspoon cumin seeds
  • 1/4 nutmeg, whole, finely grated
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    BASIC CURRY PASTE
  1. Place cumin seeds & coriander seeds into TM bowl and roast for 10 minutes at Varoma on speed 2. Allow to cool slightly.

     

    Add peppercorns & black mustard seeds. Then mill for 10-15 seconds on speed 9.

     

    Add remaining ingredients and process for 7-10 seconds on speed 7.

     

  2. KASHMIRI GARAM MASALA
  3. Place cardamon pods into TM bowl and chop for 10 seconds on speed 6 to separate seeds from pods. Discard pod casings, leave seeds in bowl. Add Cinnamon sticks (broken into 2), cloves, cumin seeds, peppercorns and roast for 10 minutes on Varoma speed 2. Allow to cool slightly.

    Mill for 10-15 seconds on speed 9, add finely grated nutmeg and mix for 4 seconds on speed 4.

    store in an airtight container

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Accessories you need

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Tip

You can use regular Garam Masala, I like to make this particular blend. This curry paste is great with Fast Chicken Curry recipe in the EDC


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.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Great flavours but not quite

    Submitted by ang072 on 15. June 2016 - 21:41.

    Great flavours but not quite hot enough for my family.  We like our heat!

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  • Very tasty paste!  Thank you

    Submitted by gina97 on 20. September 2015 - 17:09.

    Very tasty paste!  Thank you for the recipe.  Looking forward to trying it out with some chicken.

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  • Thank you for this recipe, it

    Submitted by Wendy Farrelly on 22. March 2015 - 20:31.

    Thank you for this recipe, it is a great curry paste and keeps it my freezer for those curry nights

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  • Good one , my sister loves

    Submitted by Perth2008 on 24. June 2014 - 15:59.

    Good one , my sister loves it 

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  • Hi, Ive just made this for

    Submitted by davemattmum on 9. February 2013 - 19:21.

    Hi, Ive just made this for the first time - I dont like curry but its for hubby - however he has said it is too sweet tmrc_emoticons.( Maybe i put in too much Garam Masala? How can i 'unsweeten' it?

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  • Yes it is supposed to be 1

    Submitted by Donna O'Sullivan on 3. August 2012 - 20:02.

    Yes it is supposed to be 1 teaspoon of cumin seeds. Hadn't realised I left it out, have fixed it now. Thanks

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  • In the list of ingredients

    Submitted by JulieO on 1. August 2012 - 22:15.

    In the list of ingredients for the Kashmiri garam masala, you have 1 cumin seed listed.  Is that supposed to be 1 tsp please?

    tmrc_emoticons.)

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  • Made the curry, twas very

    Submitted by Bruce1950 on 5. July 2012 - 16:45.

    Made the curry, twas very easy.  smells beautiful and now my kitchen has the odour of an Restaurant, beautiful.

    Just now cooking the beef with a couple of extras, will let you know the outcome.

    Cooking 1

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  • I have made your curry paste

    Submitted by Angela de Gunst on 17. June 2012 - 17:54.

    I have made your curry paste - having chicken curry tomorrow for dinner !!! Thanks x   tmrc_emoticons.;)

    Ang

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  • The vinegar is in the curry

    Submitted by Donna O'Sullivan on 27. May 2012 - 21:07.

    The vinegar is in the curry paste to provide a balance of sourness to the flavour and to assist with preserving the paste. 

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  • Why is there vinegar in this

    Submitted by Barbs979 on 27. May 2012 - 14:56.

    Why is there vinegar in this recipe? Does it need it?

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  • this is a great Curry Paste

    Submitted by Nifty on 5. May 2012 - 12:27.

    this is a great Curry Paste

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  • Place curry paste in an

    Submitted by Donna O'Sullivan on 5. May 2012 - 11:53.

    Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover, and place in fridge. The curry paste can last up to one month. If you haven't already used it up by then. Or you can place it into ice cubes trays for up to for 4 months.

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