I had fun making the paste. I used my coffee grinder that I converted to spice mill. Ava had fun helping me pour the whole spices in the grinder. The house was very fragrant when it was cooking. I used a generous amount of curry paste (about 1/4 cup) to make a double batch of curry. I didn't use any additional seasoning except salt and it had a really flavor.
Storage: Put the paste in mason jars and they will keep in the refrigerator for many months.
Homemade Curry Paste
A flavoring in soups, beans, curry stews, and vegetable dishes.
Makes 2 cups
- 1 cup extra virgin olive oil
- 1 pound onions finely chopped
- 1/4 cup whole cumin seeds
- 1/4 cup whole coriander seeds
- 1 tsp whole fenugreek seeds
- 1 tsp whole cloves
- 2 tsp black peppercorns
- 2 tbs whole mustard seeds (about 1 oz)
- 2 tsp allspice
- 1 tsp cardamom
- 4 tsp ground cinnamon
- 1/4 cup turmeric
- 2 tsp cayenne
- 1/4 cup peeled, finely chopped ginger
- Heat oil in a 2-quart pot. Add onions and sauce until very soft.
- While onions are cooking, grind the following whole spices to a fine powder in a coffee or spice grinder: cumin, coriander, fenugreek, cloves, peppercorns, and mustard. Add to onions. Add the remaining spices and fresh ginger to the onion mixture; let cook about 5 minutes while stirring. Store in a sealed jar(s) in a refrigerator, where it will keep for several months.