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Tom Kerridge’s madras curry paste | Daily Dine

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Tom Kerridge’s madras curry paste

Tom Kerridge’s madras curry paste

Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead

View original recipe on bbcgoodfood.com

indian

0

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Nutritional Information

Calories:17 kcal

Carbohydrate:1 g

Fat:1 g

Dietary Fiber:1 g

Protein:1 g

Sodium:0.02 mg

Sugar:0.1 g

Ingredients

3 tbsp cumin seeds

3 tbsp coriander seeds

1 star anise

1⁄2 tsp chilli powder

4 tbsp garam masala

4 black peppercorns

1 tbsp ground turmeric

1 tsp tamarind paste

1 tbsp malt vinegar

1⁄2 cinnamon stick broken in half

1 green chilli sliced

1 bunch coriander chopped

200g roasted peppers from a jar

Instructions

Step 1
Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.