Home » Sauces Dressings & Dips » Mild Curry Paste Korma
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  
Ref: 360
Heading: Sauces Dressings & Dips
Cuisine: Indian
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

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
   1 fresh mild green chillies
   4 tbsp  desiccated coconut
   3 tbsp  ground almonds
   1 tbsp  tomato puree
   1 tsp  garam masala
   1/2 tsp  cayenne pepper
   2 tbsp  Veg oil
  Spice Toast Mix
   2 tsp  cumin seeds
   1 tsp  coriander seeds


  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, & yogurt (not rice). Will freeze. Loose with a little water before adding to curry.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions