How to Make Madras Curry Paste

Originally created in South India, Madras Curry Paste gets its name from the city of Madras, now known as Chennai. It is a traditional item, used to enhance the taste of your food.

One can also get it from the market in readymade form, but nothing could be better than preparing it at home. Making this paste is a quick and easy.

Just bring the traditional flavours and aromas of South India into your kitchen and create a spicy paste at home. If all the ingredients are available, you just need a few minutes to make this delicious paste that will surely add plenty of taste to your curries.

Prep time: 05-10 min
Cook time: Nil
Total time: 05-10 min
Yield: 03-05 servings
Utensils: Spoons, bowl, kitchen papers, frying pan, stove, and knife

Ingredients:
Mustard seeds: 2 tsp
Coriander seeds: 4 tbs
Cumin seeds: 2 tbs
Black peppercorns: 2 tsp
Garlic cloves, chopped: 6
Chopped peeled fresh ginger: 2 tbs
Ground chilli: 1 tsp
Ground turmeric: 1 tsp
Malt vinegar: 2 tbs
Vegetable oil: 2 1/2 tbs

Instructions

  • 1

    First of all, turn on your burner and set the heat to medium. The first step is to fry, shake and pop the mustard seeds. After cooking the seeds in a pan over medium heat, shake the pan for at least one minute and wait for the seeds to start popping.

    Once the mustard seeds are cooked, add coriander seeds, cumin seeds and peppercorns. Cook this combination for a couple of minutes at least or until aromatic. Now, turn off the stove and set the pan aside to cool.

  • 2

    The second important step is to puree your spices. After transferring the seeds mixture to a food process, stir in garlic, ginger, chilli, turmeric, vinegar and oil.  Process the material until it turns smooth.

  • 3

    Your paste is almost ready. Now, you need to transfer it into a clean jar. You may store it in a small bowl, but a screw-top jar is the best thing. You can use it up to one month.

    When it comes to using this paste in curries, you have to be very careful. Only use a couple of tablespoons of the Madras Paste in 1kg beef or lamb. One can also add yogurt in the curries to enhance the taste to a great deal.

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