Paramount curry paste from Spice by Christine Manfield
This paste, another of my interpretations using the principles of curry-making, is a staple at the Restaurant and at home. To make a curry, I cook this paste into coconut milk with a few roasted to...
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Ingredients
- 50 ml vegetable oil
- seeds from 2 green cardamom pods
- 5 large dried chillies, roughly chopped
- ½ teaspoon cumin seeds
- 10 white peppercorns
- 1 teaspoon coriander seeds
- 1 tablespoon Madras Curry Powder
- ½ teaspoon sea salt
- 2 coriander roots, chopped
- 10 curry leaves
- 2 teaspoons minced galangal
- 1 stalk lemongrass, chopped
- 5 red shallots, sliced
- 4 cloves garlic, minced
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