Madras Curry Paste is a modern British recipe for a classic BIR style curry paste used to flavour Madras style curries. The full recipe is presented here and I hope you enjoy this classic British version of: Madras Curry Paste.
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Ingredients:
4 tbsp coriander seeds
4 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp black mustard seeds
Seeds from 4 green cardamom pods
4 cloves
1 tbsp fenugreek seeds
2 tbsp paprika
1 tbsp Kashmiri chilli powder
1 tsp amchoor (dried mango powder)
½ tsp ground turmeric
½ tsp ground ginger
1 tsp garlic powder
1 tsp salt (or to taste)
1 tsp tamarind concentrate
2 tbsp tomato purée
125ml water
3 tbsp white wine vinegar
125ml rapeseed oil
Method:
Set a frying pan over medium high heat. Once hot add the whole spices to the pan and toast until fragrant, slightly darkened in colour and just warm to the touch (about 2 minutes). But take care not to let them burn. Turn the spices out onto a plate and set aside to cool.
Transfer the cooled spices to a spice grinder and process to a fine powder. Now stir in the paprika, amchoor, ground turmeric, ginger, garlic powder and salt.
In a frying pan blend the spice mixture with 125ml water, the tamarind concentrate and the tomato purée. Stir to form a paste them pour the oil into the pan and set the heat to medium high. Cook, stirring continuously, until the spices begin to sizzle and the oil separates to rise to the surface (about 30 seconds cooking).
Take the pan off the heat and stir in the vinegar. Once everything is thoroughly blended spoon the spice mixture into a clean glass jar with an air-tight lid. The curry paste will keep in the refrigerator for up to three months.
