CURRY PASTE

Curry paste!

Ingredients:

Coriander seeds - 4 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tbsp
Fennel seeds - 1 tbsp
Curry leaves - 2 sprigs
Red chilies - 4
Turmeric - 2 tsp
Chili powder - 2 tsp
Vinegar - 5 tbsp
Water - 2 tbps
Vegetable oil - 1/2 cup


Method:

1. Grind the coriander, cumin, fenugreek and fennel seeds, curry leaves, and dried red chilies in a spice grinder or with a mortar and pestle.

2. Transfer to a bowl and stir in the turmeric, chili powder, vinegar and water to make a smooth paste.

3. Heat the vegetable oil in a large heavy-bottom skillet, then add the paste and cook over low heat, stirring constantly, for 10 minutes, or until all the water has been absorbed and the oil rises to the surface.

4. Let cool, then spoon into a glass jar with a lid.

5. To preserve the curry paste, heat a little more oil in a clean pan and pour it over the surface.

6. Store in the refrigerator for up to 1 month.