Madras Curry Paste by SarahBrewer. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Madras Curry Paste

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Ingredients

1 jar(s)

Paste

2 teaspoon (5g) mustard seeds
4 tablespoon (20g) corriander seeds
2 tablespoon cumin seeds
2 teaspoon black peppercorns
6 Garlic gloves
2-3 cm cube ginger fresh, peeled
1 teaspoon ground chilli powder
1 teaspoon ground tumeric
30 g malt vinegar
30 g oil (vegetable or grapeseed)

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6

10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Indian

Recipe's preparation

Paste

1) Roast mustard seeds- 3 mins, Varoma, speed 2 (You may need to go up to speed 6 to get the seeds moving)

2) Add coriander, cumin seeds and peppercorns. Roast 2 minutes, Varoma, speed 1-2.

3) Cool, then mill 1 minute, speed 9

4) Add garlic, ginger, chilli, turmeric, vinegar and oil- Chop Speed 4, 10 seconds, scrape down sides and repeat several times until a smooth paste is formed

Accessories you need

Spatula TM5/TM6
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Tip

Store in fridge for up to 1 month. Use in curries... for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb. Try marinating lamb cutlets in curry paste mixed with natural yoghurt for the BBQ.

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.