It's incredibly simple to do, so here it is in it's entirety. All teaspoon measurements are ROUNDED.
12tsp Ground Coriander
6tsp Ground Cumin
5tsp Gram flour
5tsp Garlic powder
4tsp Fenugreek seeds
4tsp Garam Masala
1tsp Ground Ginger
1tsp Chilli powder*
1tsp Mustard powder*
1tsp White ground Pepper
250ml Cider vinegar
250ml Vegetable oil
1. Measure all your ingredients into a large bowl.
2. Pour in your cider vinegar and enough cold water to make a paste that 'dollops' off the spoon without being too runny.
3. Heat the oil in a large frying pan or wok (I used my paella pan on my Cadac).
4. Add the curry paste (be careful as it'll spit initially due to the water content).
5. Cook for about 15 minutes until the water has evaporated. You'll know it's cooked as when you leave it for a short while, the oil will rise to the surface of the paste.
6. Allow to cool for a few minutes and then decant into sterilised jars.
7. Heat a little more oil and pour over the top of the curry paste to prevent air getting to it.
8. Seal the jars and store in a cool, dark place for a couple of weeks before using.
The recipe above is for a mild curry paste, however if you increase the quantities of Paprika, Chiili and Mustard you can increase the heat to your own preference. Similarly, if you don't have all the ingredients listed above, it's fine to leave one or two of the smaller quantities out.
This goes perfectly in my Chicken Curry Recipe.
The curry paste recipe is NOT originally my own, but it's one we've been using for 25 years now. Thanks to Pat Chapman and to Sainsbury's for a fabulous book - you should re-publish this!