Spices and Marinades

Madras Curry Paste

Madras Curry Paste

This Madras Curry Paste Recipe builds upon my Homemade Madras Curry Powder recipe to make a tangy, versatile and easy to use Curry flavouring.

 The idea is to heat the blend over moderate heat, constantly stirring, until the vinegar evaporates, and the mass begins to clump away from the sides of the pot, with some of the oil starting to separate out.

If you look close at the above picture, you will see that the separation of oil is just beginning and oil, tinted by the chili powder, is forming in pits and crevices in the spice mass, and around the edge of the pan. Once this state is reached, the cooking is done and the paste may used, or cooled and stored.

 

Ingredients:

  • 1 3 Tbsp. Powdered Red Chili
  • 2 Tbsp. Garlic Paste
  • 1 Tbsp. Ginger Paste
  • ¾ Cup White Vinegar
  • 1 Cup Vegetable Oil.

Method:

  1. Blend all the ingredients except the Vinegar together in a saucepan
  2. Turn the heat to medium and, when the mix begins to bubble, stir in the oil.
  3. Continue cooking until the Vinegar has evaporated and the mixture thicken and the oil begins to separate out.
  4. Cool and transfer to a suitable container. Cover with a thin film of oil for storage.

Storing Homemade Curry Pastes

After cooling, you can store the paste for future use. If storing for an extended period, it is a good idea to make the surface is covered by a layer of oil and, if necessary, you can add a little more. It actually keeps quite well in the cupboard but I tend to put mine in the fridge to preserve maximum flavour.
Source: https://sybaritica.me/madras-curry-paste-recipe/

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