Indian Masala Curry Paste
Ingredients
| 1 tsp saffron threads | ||
| 1/2 cup coriander seeds | ||
| 2 tsp anise seeds | ||
| 2 tsp whole cloves | ||
| 2 tsp cumin seeds | ||
| 2 tsp fenugreek seeds | ||
| 3 tsp black peppercorns | ||
| 2 tsp mustard seeds | ||
| 1 large onion, minced | ||
| 4 cloves garlic chopped | ||
| fresh hot red peppers to taste |
- Soak the saffron threads in a little water and, using a mortar and pestle, grind into a paste.
- Grind all the remaining ingredients using a mortar and pestle, or combine in a food processor, a little at a time to make a heavy paste.
- Remove the seeds from the hot peppers unless a very hot curry paste is wanted.
- Use as directed in recipes.
- May be stored in a jar refrigerated, but is best used within 3-4 days.
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