Ref: 356
Heading: Sauces Dressings & Dips
Cuisine: Indian
Food Type: Vegan
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
40 g
Fresh ginger finely grated or processed
30 g
Garlic clove finely grated or processed
20 g
Fresh coriander with stems finely chopped
2 tbsp
Tomato puree
1 tbsp
Turmeric ground
2 Fresh hot red chillies finely chopped
3 tbsp
Groundnut oil
1/2 tsp
Salt
Spice Toast Mix
4 Cloves
4 tsp
Red chilli flakes
2 tsp
Coriander seeds
2 tsp
Fennel seeds
1 tsp
Fenugreek seeds
1/2 tsp
black peppercorns
Method
Step 1
Make the spice toast mix by adding them to a dry frying pan on a medium heat, dry fry for 2 to 3 mins tossing/moving it around or until then just start to colour & give off an aroma, then grind to a powder, either use a spice grinder, food processor or a pestle & mortar.
Step 2
Combine with all the other ingredients by either using a food processor or if you have a fine grater (microplane type) grate the ginger & garlic then mix all together into a paste.
Suggestion & Tips
Use approx. 2 level tbsp (30g) of paste per portion if meat is 200g & veg 250g per portion for veg like onion, tomato & sweet pepper etc (not rice). Loose with a little water before adding to curry.