Preparation time: 20 minutes
Ingredients:
2 tbsp coriander seeds
2 tbsp cumin seeds
4 garlic gloves
2 tsp mild chilli powder
2 tsp ground tumeric
4 tsp fresh ginger
1 tsp salt
1/2 tbsp olive oil
What you need to do:
- Toast the coriander and cumin seeds for about a minite to release the flavour and set aside to cool
- Meanwhile, prepare the garlic and ginger
- Grind the toasted seeds in a mortar to a fine powder and then add the garlic to make a paste
- Add the chilli, tumeric, ginger and salt and grind further until fully mixed
- Finally add the oil and bring it all together
- Spoon firmly into ice cube trays – each cube is about a tablespoon
- Freeze until you need them
Tips:
- This makes about 5 tablespoons so, depending on how hot you like your food, will be enough for about 5 mild dishes serving 4-6 people.
- This paste can be used for a variety of dishes – simply add a cube straight from the freezer after frying off the onion and garlic, before adding your meat or stock.
Inspired by Gordon Ramsay’s Ultimate Cookery Course
2 thoughts on “Ice Cubed Curry Paste”
Comments are closed.