Korma Curry Paste
I was never satisfied with any curry that I made, although the
people who I made them for were always full of compliments. The reason I think
was that I had certain expectations for my curry's and for me, they didn't live
up to them.
So I changed my technique, I decided to
perfect a curry paste for each kind of curry that I produced and keep them in
the freezer. That way when I decided to make a curry I could concentrate on the
stock and the meat or vegetables and then add the paste.
It worked for me, so I am going to
start posting more recipes for curry paste, so keep a
look out for your favorite.
For 100 Gm you will need;
2 teaspoon - Almonds (ground)
2 desert spoon - Desiccated coconut
½ teaspoon - Cumin Seeds
1 teaspoon - Coriander Seeds
1 teaspoon - Ground Coriander
3 cloves - Garlic
1 thumb sized piece - Fresh Ginger
½ teaspoon - Garam Masala
¼ teaspoon – Rock Salt
25 Ml - Ground Nut Oil
3 - Green Chillies
1 teaspoon – Turmeric
50 Ml – Coconut Milk
Start by dry frying the cumin and coriander seeds for about 2 - 3
minutes.
Allow them to cool and the put them in a
blender along with all the other ingredients.
Blend to
a paste and transfer to a ramekin.
You can make your curry straight away, put the paste in the fridge or freeze it.
Use the paste to make this
wonderful Chicken Korma
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