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 the coriander seeds, cumin seeds, coconut, garam masala, cayenne, salt and pepper, about 2 minutes. Don't heat for too long as it will burn.
1 teaspoon coriander seeds, 2 teaspoon cumin seeds, 2 tablespoon desiccated coconut, 1 teaspoon garam masala, 0.5 teaspoon cayenne pepper, 1 pinch sea salt and black pepper
Remove from the heat and leave to cool.
In a pestle and mortar, put the almonds, garlic, ginger, coriander (cilantro), tomato puree, green chili (if using) and oil. Pound well until a smooth paste is formed.
2 garlic cloves, 30 g piece of ginger, 2 tablespoon almonds, 4 tablespoon fresh coriander (cilantro), 1 green chilli (optional), 1 tablespoon tomato puree (paste), 2 tablespoon olive oil
Add the toasted spices and mix well.
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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