Korma Paste
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Garlic clove
- 30 g Fresh ginger
- 2 tablespoons Olive oil
- 2 tablespoons Almonds
- 4 tablespoons Fresh coriander (cilantro) (chopped )
- 1 Green chilli (chopped (optional))
- 1 tbsp Tomato puree
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tablespoons Desiccated coconut
- 1 tsp Garam masala
- 0.5 tsp Cayenne pepper
- 1 pinch Fine sea salt and ground black pepper
Method
- Heat a dry frying pan and toast 1 tsp coriander seeds, 2 tsp cumin seeds, 2 tbsp Desiccated coconut, 1 tsp Garam masala, 0.5 tsp Cayenne pepper and 1 pinch Sea salt and black pepper, about 2 minutes. Don't heat for too long as it will burn.
- Remove from the heat and leave to cool.
- In a pestle and mortar, put 2 tbsp Almonds, 2 Garlic clove, 30 g Fresh ginger, 4 tbsp Fresh coriander (cilantro), 1 tbsp Tomato puree, 1 Green chilli (if using) and 2 tbsp Olive oil. Pound well until a smooth paste is formed.
- Add the toasted spices and mix well.