Roasted Spicy Curry Paste
|6 tbs roasted coriander seeds|
|1 tsp roasted anise seeds|
|1 tsp roasted whole cloves|
|1 tsp ground turmeric|
|1 tsp roasted cumin seeds|
|1 tsp roasted fenugreek seeds|
|1 tsp roasted black peppercorns|
|1 tsp roasted mustard seeds|
|2 cloves garlic, chopped|
|1 Habanero pepper chopped (if you like it super spicy leave the seeds in)|
|Water as needed|
This technique will allow you to make you own homemade curry paste. Roasting the spices brings our a full rich flavor. You can make it in advance and store it in the refrigerator to use as needed.
- Add coriander, cloves, anise seeds, cumin seeds, fenugreek seeds, and mustard seeds to a dry pan using medium heat and toast, moving around frequently. As soon as you see a little smoke, stir once more and remove from pan.
- Add all ingredients to a mortar and pestle or puree in a spice grinder or food processor.
- Add enough water to make a paste if needed.
- Store an air tight jar.