Spicy Indian Curry Paste
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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