Madras Curry Paste
The thing to bear in mind when you are making your own curry paste is that it is concentrate, so therefore it should taste a lot stronger than the actual curry that you are going to make with it. In other words you control the flavour of your curry by the amount of paste that you put in.
Madras curry is so named after the Indian city of Madras, although they don’t call this dish madras in India the name originates from UK restaurants.
For 100 Gm of paste you will need;
1 teaspoon – Hot Chilli Powder
1 teaspoon – Turmeric
3 teaspoon – Tomato Paste
3 cloves – Garlic (finely chopped)
1 teaspoon – Coriander Seeds
1 teaspoon – Cumin Seeds
1 teaspoon – Mustard Seeds
½ teaspoon – Black Pepper Corns
25 Ml – Groundnut Oil
25 Ml – White Wine Vinegar
Dry fry the coriander seeds, cumin seeds, mustard seeds and black pepper corns for 2 or 3 minutes until the mustard seeds start to pop, let them cool a little and then grind them up using a pestle and mortar.
Now put all the ingredients in a liquidiser and mix to a paste and you’re done.
You can use this past straight away, keep in the fridge for a few days or freeze it.
Now you can make this wonderful Chicken Madras