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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.


Take equal quantities of (100g of each):

  • Green chillies
  • Ginger
  • Garlic


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.

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