Madras Curry Paste Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine the coriander seeds, cumin seeds, turmeric powder, chili powder, garlic, ginger, vinegar, and salt.
• STEP 2.Blend until a smooth paste is formed, adding a little water if needed to achieve the desired consistency.
• STEP 3.Taste the paste and adjust the seasoning or spice level if desired.
• STEP 4.Transfer the Madras Curry Paste to a jar or airtight container and store in the refrigerator for up to 2 weeks.
• STEP 5.Use the paste to marinate meats, flavor curries, or add to stir-fries and soups as desired.

Cooking Tips

• For a milder version, reduce the amount of chili powder or use a mild chili powder.
• You can toast the coriander and cumin seeds in a dry pan before blending to enhance their flavors.

Storage and Serving

• Madras Curry Paste can be stored in the refrigerator for up to 2 weeks.
• To use the paste, scoop out the desired amount and refrigerate the remaining paste.
• Add the paste to your favorite recipes to add a delicious and aromatic flavor.