Tikka curry paste
I love making my own curry paste. It’s so much more fragrant than buying it pre made. I’d recommend making it a few hours before you plan to use to, to let it infuse. I’m not 100% sure whether it’s authentic but it certainly tastes good. I fry a couple of tbsps of the paste off with some onion, veg/meat and tomatoes to make a nice curry for about 4 people. Sometimes I stir in a bit of yogurt at the the end too. The paste freezes well too.
Tikka curry paste
I love making my own curry paste. It’s so much more fragrant than buying it pre made. I’d recommend making it a few hours before you plan to use to, to let it infuse. I’m not 100% sure whether it’s authentic but it certainly tastes good. I fry a couple of tbsps of the paste off with some onion, veg/meat and tomatoes to make a nice curry for about 4 people. Sometimes I stir in a bit of yogurt at the the end too. The paste freezes well too.
Open in Cookpad AppSteps
- 1
Toast the coriander seeds for 2 mins over a medium high heat (don’t burn). Then crush the with a pestal and mortar, or let them cool, put them in a plastic bag and bash them with a rolling pin.
- 2
Put in a blender with all the remaining ingredients and blitz and you’ve got a smoothish paste. You might want to add a bit of extra oil if the mixture is too tight.
- 3
It’s ready when your paste a smooth.
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