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Homemade Madras Curry Paste

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Ingredients

  • 1 whole Medium-large (about 200 G Size) Onion, Peeled And Quartered
  • 4 cloves Large Cloves Garlic, Peeled
  • 2 whole Jalapeno Peppers, De-seeded And Halved (more Or Less To Taste)
  • 1 piece (1 1/2-inch Size) Fresh Ginger, Peeled And Cut Into Chunks
  • 2-½ Tablespoons Good-quality Madras Curry Powder
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Chili Powder
  • ½ teaspoons Ground Turmeric
  • ½ teaspoons Ground Mustard Powder
  • ½ teaspoons Ground Black Pepper
  • ¼ teaspoons Coarse Salt (more Or Less To Taste)
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Vegetable Oil

Preparation

1. Add all ingredients into a food processor. Put the lid on and pulse a few times to break up the larger pieces, then process until it forms a paste (about 1 minute).
2. Transfer to a lidded glass jar and store in the refrigerator for up to 1 month.

A note on the spice level: As written, this paste is about a “medium” heat level (of course some will consider it mild and some will consider it hot; but in general, most will consider it medium). For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

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CodieD on 5.29.2013

I used this recipe for Lamb Meatballs in a Spicy Curry and it was SO good. I just want to eat this curry paste. YUM! I need to find other ways to use this paste so it doesn’t go bad. I am new to cooking with curry and have a lot to learn.

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