Spicy Indian Curry Paste

  • 15 mins
  • 10 ingredients

Ingredients

  • 10 cardamom pods
  • 2 and 1/2 inch piece fresh ginger
  • 4 garlic cloves, chopped
  • 2 tsp black pepper corns
  • 2 dried small hot red chilies
  • 1 cinnamon stick
  • 1 medium onion, finely sliced
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp garam masala
This is a spicy curry paste that has a wide range of uses with chicken, seafood, beef, pork or vegetables.

  • Lightly crush the cardamom pods with the flat side of a heavy knife.
  • Remove the seeds, discarding the pods.
  • Place the seeds along with the remaining ingredients in a food processor and process into a smooth paste.
  • If paste is too thick add a little water.
  • Cover and refrigerate.
  • Will keep for several weeks refrigerated.
  • Recipe may be doubled or tripled.

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