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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%
how is this calculated?

Madras Curry Paste

Recipe #95907 | 5 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Fairy Nuff
Jul 19, 2004

Use 1 or 2 Tablespoons for an authentic madras curry.

1/2 cup (change servings and units)

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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Featured Reviews for This Recipe

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.

1 person found this review helpful

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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.

1 person found this review helpful

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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.

2 people found this review helpful

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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.