There are as many curry paste recipes as there are cooks... Here is a simple yet delicious version, much better than the ready-made pastes from the supermarket!
In a pan, dry roast the cinnamon, coriander seeds, cloves, and mustard seeds over low heat. As soon as the spices begin to release their aroma, remove from heat.
Place the spices in a blender or coffee grinder, add all the other ingredients, and blend for a long time to achieve the most homogeneous mixture possible (it's okay if there are still some pieces). You can also grind everything in a mortar and pestle if you have the patience. Add a little oil if necessary to achieve the desired consistency.
To finish, store in a small jar in a cool place. As you use the paste, cover with oil for better preservation.
0 servings
4
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