Korma Curry Paste

Name: Korma Curry Paste
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: ½ cups
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 garlic cloves; 1 tbsp fresh ginger; 0.5 tsp cayenne pepper; 1 tsp garam masala; 0.5 tsp sea salt; 2 tbsp oil; 1 tbsp tomato puree; 2 fresh green chilies; 3 tbsp desiccated coconut; 2 tbsp ground almonds; 0.5 cup fresh coriander; 2 tsp cumin seeds; 1 tsp coriander seed

Tomato puree, green chilies and desiccated coconut come together in this South Asian korma, fragrant with ginger and cayenne and cooked in a pan.

20 min · Serves 1 · Medium

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
Peel the garlic and ginger. Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
3
When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
4
Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.