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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 162g Recipe makes 1/2 cup) The following items or measurements are not included below: 1/2 teaspoon black peppercorns |
||
| Calories 225 | ||
| Calories from Fat 93 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 16% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 90mg | 3% | |
| Potassium 933mg | 26% | |
| Total Carbohydrate 33.3g | 11% | |
| Dietary Fiber 15.8g | 63% | |
| Sugars 1.9g | ||
| Protein 8.8g | 17% | |
Madras Curry Paste
By: Fairy Nuff
Jul 19, 2004
Use 1 or 2 Tablespoons for an authentic madras curry.
1/2 cup
Ingredients
- 2 1/2 tablespoons coriander seeds, dry-roasted and ground
- 1 tablespoon cumin seed, dry roasted and ground
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon cracked black peppercorns
- 1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
- 1 teaspoon ground turmeric
- 2 crushed garlic cloves
- 2 teaspoons grated fresh ginger
- 3-4 tablespoons white vinegar
Directions
1
Put all ingredients except vinegar into small bowl and mix together well.2
Add the vinegar and mix to a smooth paste.3
Keep for up to one month in an airtight container in fridge.
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- Course > Main Dish > Curries
- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
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Featured Reviews for This Recipe
From: Stardustannie
On Sep 30, 2008
After roasting my seeds I crushed them in my pestle and mortar for a more rustic paste, as per other reviewers I too used 3 Tbsp vinegar.
It smells devine and I cant wait to give it a go...I'll be back to edit my review after I've my first curry. 
From: mianbao
On May 29, 2005
The spice combination and proportions of this curry paste are just right. I was able to make a lovely, fresh-tasting curry with it. I did think that there was rather less curry paste than the stated yield. It's delicious, though. Thank you very much for another excellent recipe.
From: pattikay in L.A.
On Jun 1, 2007
Thanks for this! I needed some curry paste and didn't have time to shop for it. Tasted just great - I used already powdered forms of the seasonings and it was just fine.
From: Sarah!
On Sep 9, 2006
This was a fabulous recipe. I also used 3 tablespoons of vinegar, which made it into a perfect paste. I used the entire amount with some lamb, and it was a perfect curry. Will be making this one again for sure.
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