Curry Paste - Freezable!

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.