Shop bought ready made curry pastes are ok but you can’t beat homemade.
My homemade jalfrezi curry paste is spicy enough with rich flavours and a little heat but you can adjust the amount of chilli to your taste.
I make mine with a hand blender, it’s quick and easy and the flavours from the toasted spices and the fresh coriander give this paste a boost which you don’t get from paste in a jar.
Homemade Jalfrezi Curry Paste
A rich and spicy jalfrezi style curry paste with fresh coriander
Ingredients
- 2 cloves of garlic chopped
- 5 cm piece of ginger finely chopped
- 1 tsp turmeric
- 2 tbsp groundnut oil
- 2 tbsp tomato purée
- 1 tbsp fresh red chilli or chilli flakes
- ½ a bunch of fresh coriander 15g
SPICES FOR TOASTING
- 2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon coriander seeds
Conversions
Instructions
- To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor or hand blender and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
You may also like one of my other favourite recipes …
1
Thai Green Curry Plus
Quick and easy Thai green curry but with some extra ingredients for a deeper flavour
Check out this recipe
2
Thai Green Fish Curry Tray Bake
This fragrant Thai green fish curry traybake offers all the flavour of the classic dish without any hassle – and it is ready in just 20 minutes
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Leave a comment