 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
I was given this recipe from a mum at school who is Indian. She hates making curry paste all the time so she came up with this - this paste is enough for 4 meals! Freeze in bags and thaw in the fridge overnight to use OR keep in the fridge for upto 3 days. This is suitable for lamb, chicken, fish or prawns. Use 1 pound (just under 1/2 kilo) of your chosen meat per meal. Ingredients:
1 kg onion |
4 cm by 1cm piece fresh ginger (roughly the size of a finger) |
6 large garlic cloves |
3 -4 green chilies |
6 small tomatoes |
1/2 cup oil |
4 teaspoons cilantro, powder (corinader) |
1/2 teaspoon cumin powder |
1/2 teaspoon turmeric powder |
1/2 teaspoon garam masala |
1/2 cup coriander leaves (cilantro) |
2 cups water |
1 teaspoon salt |
Directions:
1. Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
2. Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
3. Add the ginger, garlic and chillies, fry for another 3 minutes.
4. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
5. Add the remaining spices and after 30 seconds add the tomato and coriander.
6. Stir in 2 cups of water and salt.
7. Simmer over a low heat for 15 minutes and stir every so often.
8. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
9. TO USE THIS PASTE:.
10. Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.
|
|