Follow these easy steps to make your own homemade Korma Paste. It's really simple to make this paste and it can be used to make a whole range of different curries.
Heat a dry frying pan and toast 1 teaspoon coriander seeds, 2 teaspoon cumin seeds, 2 tablespoon Desiccated coconut, 1 teaspoon Garam masala, 0.5 teaspoon Cayenne pepper and 1 pinch Sea salt and black pepper, about 2 minutes. Don't heat for too long as it will burn.
Remove from the heat and leave to cool.
In a pestle and mortar, put 2 tablespoon Almonds, 2 Garlic clove, 30 g Fresh ginger, 4 tablespoon Fresh coriander (cilantro), 1 tablespoon Tomato puree, 1 Green chilli (if using) and 2 tablespoon Olive oil. Pound well until a smooth paste is formed.
Add the toasted spices and mix well.
Notes
You can leave out the chilli, or add more, depending on your taste
If the paste is too thick, just add a little water
You don't need to toast the spices first, but it really brings out the flavours
If you don't have a pestle and mortar, you can use a food processor