Korma Paste
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.
Servings: 2
Calories: 231kcal
Equipment
- Pestle and mortar
- Frying Pan
Ingredients
- 2 Garlic clove
- 30 g of Fresh ginger
- 2 tablespoon of Olive oil
- 2 tablespoon of Almonds
- 4 tablespoon of Fresh coriander (cilantro) chopped
- 1 Green chilli chopped (optional)
- 1 tablespoon of Tomato puree
- 1 teaspoon of coriander seeds
- 2 teaspoon of cumin seeds
- 2 tablespoon of Desiccated coconut
- 1 teaspoon of Garam masala
- 0.5 teaspoon of Cayenne pepper
- 1 pinch of Sea salt and ground black pepper
Instructions
- Heat a dry frying pan and toast 1 tsp of coriander seeds, 2 tsp of cumin seeds, 2 tbsp of Desiccated coconut, 1 tsp of Garam masala, 0.5 tsp of Cayenne pepper and 1 pinch of Sea salt and ground 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 tbsp of Almonds, 2 Garlic clove, 30 g of Fresh ginger, 4 tbsp of Fresh coriander (cilantro), 1 tbsp of Tomato puree, 1 Green chilli (if using) and 2 tbsp of 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
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 11g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Sodium: 105mg | Potassium: 231mg | Fiber: 5g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
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