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Curry paste

Curry paste
Recipe type: Tips
Cuisine: Indian
Prep time:
Total time:
Keep this spicy curry paste in the freezer to create authentic curries whenever you feel like it.
  • 125ml (1/2 cup) white vinegar
  • 80ml (1/3 cup) vegetable oil
  • 2 long fresh red chillies, deseeded, finely chopped
  • 4 garlic cloves, crushed
  • 1 tbs finely grated fresh ginger
  • ¼ cup ground cumin
  • ¼ cup ground coriander
  • 1 tbs freshly ground black pepper
  • 1 tbs garam masala
  • 1 tbs black mustard seeds
  • 1 tbs ground turmeric
  • 1 tsp ground cinnamon
  1. Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined.
To freeze (for up to 4 months): Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover. Label, date and freeze. To thaw: Place in the fridge for 2-3 hours or until thawed. Stir to combine.
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