Korma Curry Paste

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 garlic cloves
• 1 tablespoon fresh ginger
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1/2 teaspoon sea salt
• 2 tablespoons oil
• 1 tablespoon tomato puree
• 2 fresh green chilies
• 3 tablespoons desiccated coconut
• 2 tablespoons ground almonds
• 1/2 cup fresh coriander (not the roots)
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed

Recipe

• 1 peel the garlic and ginger.
• 2 put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• 3 add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
• 4 when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. add a little more tomato puree if more liquid is needed;.
• 5 stated the recipe should store well in the refrigerator kept in a small airtight container. cover the paste is a layer of oil to keep it fresh.