Raw Curry Paste – Basic

Put all of the ingredients into a food grinder (wet grinder) and make a thin paste. You can add a bit of water if needed but make sure to use as little water as you can. In case you have added too much water, once the paste is ready you can drain excess water by pushing the mixture through a sieve.

Now once the paste is ready, you can store all of it in 2-3 airtight containers depending on size (make sure they are airtight as this paste leaves a very bad odor in the fridge and everything will end up smelling like onions. Yuck!

Incase you end up with more than you can consume that week, then you can even freeze this for 1-2 weeks. It remains just as good after defrosting.

Use in all those curries or non curry dishes where we use onion- garlic-ginger paste. Use according to your recipe.