Madras Curry Paste

Spicy chutney with pepper, lemon, garlic garnish.

Little Figgy Food Team

4.50 from 4 votes

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Prep Time 5

Cook Time 5

Total Time 10

Ingredients Method Notes

Ingredients

2 Tbsp ground Coriander Seeds if you can't find it already ground, then use Coriander Seeds, dry toasted in a skillet then ground in a coffee grinder or spice mill
1 Tbsp Cumin Powder
½ tsp ground Black Pepper
1 tsp Chili Powder Cayenne works well
1 tsp Turmeric Powder
2 tsp Garlic Powder not garlic salt
2 tsp Ginger Powder
1 tsp whole Brown Mustard Seeds
6 - 8 Tbsp White Wine Vinegar or just enough to create a paste, adding 1 Tbsp at a time until you have a paste like consistency
Small handful a fresh Coriander or to taste and to be added when making the curry

Method

In a small bowl, mix together the Coriander through to Brown Mustard Seeds.
Start to mix in the Vinegar, 1 Tbsp at a time until you have a paste. I usually end up adding between 6 - 8 Tbsp.
Store in an airtight container in a dry cool place or refrigerator.
The final ingredient, Coriander, is added fresh when making your curry.

Notes

Because of the addition of the Vinegar and since there are no oils, I find that this keeps well stored in my spice cabinet. If you are hesitant to store the mixture this way, you can either keep it in the refrigerator, or the other option is to mix only the powders together. Then when you are ready to make the curry, you can add the Vinegar in along with the fresh Coriander creating your Madras Curry Paste. This paste is used along with lemon juice as the marinade for my favorite Madras Chicken Curry.

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