Topic: Extra Hot Curry Paste

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This is my take on a old Pat Chapman recipe, basically I've jacked up the chilli level, added a bit of garlic and rounded off the measurements of the minor ingredients to my own taste. - all spoon measurements are heaped.


Extra Hot Curry Paste

6 tbs extra hot (bird) chilli powder
4 tbs coriander
4 tsp cummin
4 tsp garam masala (any will do but Pat's hot GM works well in this)
3 tsp turmeric
2 tsp ground fenugreek seed
2 tsp ground fennel seed
2 tsp ginger powder
2 tsp garlic granuals
2 tsp english mustard powder

5 fl oz clear distilled vinegar
9 fl oz water
6 fl oz veggy oil (I use rapeseed oil)

Method
mix the spices together, add the water and vinegar mix well and leave for around 10 minutes.
Heat the oil then add the spice mixture, reduce the heat and stir fry for around 15 minutes, dont wander off and do something else as the spices will burn then the whole batch will be ruined. If the paste looks to be drying out add some more oil and continue frying.
After around 15 minutes there should be signs of the oil seperating, when this happens the paste is done.
Bottle the paste in a sterilised jar cap off the paste with a little warm oil

Done

I have been using this recipe for a few years now, if you like it hot this paste is for you.

Kev.