- 1 clove garlic clove
- 1 piece ginger
- 75 g tomato puree
- 30 g soy sauce, dark, gluten free
- 40 g cane sugar
- 2 level teaspoons dashi powder
- 35 g salt, kosher
- 35 g curry powder
- 100g g vegetable oil
- 110 g Baker's Flour
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
First you place vegetable oil and pour flour in and mix for 5 minutes at 80 degree at speed 3.
Check to see it gets glossy and creamy and mix more for 4 minutes at 100degree at speed 5 then if started getting brown stop mixing.
Add the the rest of ingredients and mix 10minutes at 80 degree at speed 2 reverse and check to see if the edge of the mixture getting yellow and a bit dry.
Stop mixing and cool down 5 minutes and pour into glass jar. A week resting in fridge can mature the paste.
Lasts for three months in the fridge.
You can use this paste to make Japanese curry. You can add grated apple or fresh mango to sweeten to give taste the depth.
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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