Curry Paste

This should not be prepared in advance, but there are several curry recipes that

are using curry paste and I decided to take the curry paste recipe out and have it

separately. So, when you see that the recipe is using curry paste, please go to this

part of the book and prepare it from scratch. Don’t use processed curry pastes or

curry powder; make it every time from scratch. Keep the spices in original form

(seeds, pods), ground them just before making the curry paste. You can dry heat

in the skillet cloves, cardamom, cumin and coriander and then crush them

coarsely with mortar and pestle.

Ingredients

• 2 onions, minced

• 2 cloves garlic, minced

• 2 teaspoons fresh ginger root, finely chopped

• 6 whole cloves • 2 cardamom pods

• 2 (2 inch) pieces cinnamon sticks, crushed

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. salt

• 1 tsp. ground cayenne pepper

• 1 tsp. ground turmeric

Heat oil in a frying pan over medium heat and fry onions until transparent. Stir

in garlic, cumin, ginger, cloves, cinnamon, coriander, salt, cayenne, and

turmeric. Cook for 1 minute over medium heat, stirring constantly. At this point

other curry ingredients should be added.