Ingredients
- 2 tbsp cumin seeds
- 3 tbsp Coriander seeds
- 1 tbsp Mustard seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp black peppercorns
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 or 2 dried chillis - according to personal preference
- 5 garlic cloves – finely grated
- Thumb sized piece of peeled root ginger – finely grated
- 1 tbsp tomato puree
- 1 tsp salt
- 4 tbsp white cider vinegar/ wine vinegar
- Sunflower or vegetable oil – for covering the paste for storage
This fresh curry paste will add a wow-factor to your curries, especially the homemade ones. It is easy to make and can last many days. These types of paste originated in Thailand, and it was used for making sauce to season various kinds of meat, vegetable, and rice dishes, which eventually became known as “curried food”.
Traditionally, curry pastes are made by blending a combination of ingredients which often includes onions, chillis, garlic, pepper, peanut oil, shallot, galangal, and salt. The most popular type of curry pastes in East Indian markets are red, yellow, and green curry (red is the most common).
Health Benefits
Chilli paste is very nutritious because of the ingredients. Chilli pepper is rich in vitamins A, C and D which are great antioxidants and helps protect your body from cancerous cells. It helps remove toxic elements from the system and increase metabolic rates. Chilli paste also contains turmeric, which boosts digestion.
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How to make Curry Paste
Note: Will keep for up to 1 week in the fridge. If you plan a long day ahead at your office or if you’re going on a distant journey, take your meal with you. With a VayaTyffyn lunchbox, you get to enjoy your meals just as hot as they were when they were packaged! It is the true definition of convenience at your fingertips. Trivia The word ‘curry’ originated from ‘kari’, a Tamil word which means ‘spiced sauce’.
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