These days, you can buy pretty much and pre-made curry sauce that you want. All you have to do is cook up some strips of chicken in a pan with some stock, add the jar’s contents and there you go – instant gratification.
But where is the fun in that? Preparing curries from scratch can be painstaking, but extremely rewarding at the end of it due to the intense flavors that you can create. So where do you start? You need to make your own curry paste, and for this you will need:
Curry Paste Ingredients
- Table spoon of Coriander and cumin
- Three table spoons of Garam Masala
- A knob of grated ginger
- Chilies to taste (remove the seeds of two for a medium heat)
- Curry powder to taste
- Three cloves of garlic
- A pinch of sugar and a pinch of salt
- Half a cup of white vinegar
- Table spoon of pepper
Once you have got all that together, you could put it in a blender or a food processor, but the problem is that you will make the machine smell, and it just doesn’t quite come out as authentic as it should.
To really release the flavors and get the right texture for a curry paste, you should use a good old fashioned heavy duty pestle and mortar. Marble ones are good as they do not stain, are easy to clean, and can withstand the heavy pounding that is needed. Just bash all the ingredients together till you get a pulp and there you go – your own home made curry paste. You can put it into bags and containers and just freeze it, so any time you want to make a curry, you just take it out and put it in a pan with your chicken or lamb. To build up the body, all you need to do is add yogurt or tomato pulp for a yellow or red variety.