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Post by braided-rug on Sept 10, 2007 11:51:50 GMT 10
Curry pastePreparation Time 10 minutes Ingredients * 125ml (1/2 cup) white vinegar * 80ml (1/3 cup) vegetable oil * 2 long fresh red chillies, deseeded, finely chopped * 4 garlic cloves, crushed * 1 tbs finely grated fresh ginger * 1/4 cup ground cumin * 1/4 cup ground coriander * 1 tbs freshly ground black pepper * 1 tbs garam masala * 1 tbs black mustard seeds * 1 tbs ground turmeric * 1 tsp ground cinnamon Method 1. Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined. Notes & tips To freeze (for up to 4 months): Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover. Label, date and freeze. To thaw: Place in the fridge for 2-3 hours or until thawed. Stir to combine. Source Australian Good Taste - August 2006 , Page 67 Recipe by Sarah Hobbs From: www.taste.com.au/recipes/1720/curry+paste
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