Ice Cubed Curry Paste

Preparation time: 20 minutes


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:

  1. Toast the coriander and cumin seeds for about a minite to release the flavour and set aside to cool
  2. Meanwhile, prepare the garlic and ginger
  3. Grind the toasted seeds in a mortar to a fine powder and then add the garlic to make a paste
  4. Add the chilli, tumeric, ginger and salt and grind further until fully mixed
  5. Finally add the oil and bring it all together
  6. Spoon firmly into ice cube trays – each cube is about a tablespoon
  7. Freeze until you need them


  • 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

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