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“I was given this recipe from a mum at school who is Indian. She hates making curry paste all the time so she came up with this - this paste is enough for 4 meals! Freeze in bags and thaw in the fridge overnight to use OR keep in the fridge for upto 3 days. This is suitable for lamb, chicken, fish or prawns. Use 1 pound (just under 1/2 kilo) of your chosen meat per meal.”

Ingredients Nutrition


  1. Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
  2. Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
  3. Add the ginger, garlic and chillies, fry for another 3 minutes.
  4. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
  5. Add the remaining spices and after 30 seconds add the tomato and coriander.
  6. Stir in 2 cups of water and salt.
  7. Simmer over a low heat for 15 minutes and stir every so often.
  8. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
  10. Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.

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