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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)
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Paste
  1. 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

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Accessories you need

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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 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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