Curry Paste

I decided to make up some of the curry paste I saw last weekend after we had our pakoras.

Normally when I think of a curry paste; I think of a reduced base of onion, garlic, chillies and spices – but this is different. It’s more an aromatic base to my mind. It’s quick and easy to prepare as well.

Ingredients

Take equal quantities of (100g of each):

• Green chillies
• Ginger
• Garlic

Method

Chop the chillies roughly (keep the seeds if you like it hot), peel the ginger and slice roughly, then flatten the cloves of garlic (whole, with the flat of a knife).

Chuck the lot in a food processor and give it a whizz while adding olive oil until you get a nice consistency of paste (you want to keep some texture). About 150ml of olive oil should be ample.

Find a jar or some tupperware to store it in (my quantities make almost enough to fill a jam jar) and keep in the fridge or freezer for later use. I’m storing mine in the fridge with a layer of olive oil on top to help preserve it.