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Korma Curry Paste

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“A Jamie Oliver recipe from Ministry of food. This is a mild, spicey curry. If you like your curries hotter, you can add an extra chilli and leave in the chilli seeds”
READY IN:
20mins
SERVES:
1
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the garlic and ginger.
  2. Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  3. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  4. When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
  5. Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.

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