Curry Paste’s
Korma paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons coconut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds
Jalfrezi paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /½teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato purée / 1 fresh green chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1 teaspoon coriander seeds
Rogan josh paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 75g roasted peppers, from a jar / 1 tablespoon paprika / 1 teaspoon smoked paprika / 2 teaspoons garam masala / 1 teaspoon turmeric / ½ teaspoon sea salt / 2 tablespoons coconut oil / 2 tablespoons tomato purée / 1 fresh red chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 2 teaspoons coriander seeds / 1 teaspoon black peppercorns
Tikka masala paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon cayenne pepper / 1 tablespoon smoked paprika / 2 teaspoons garam masala / ½ teaspoon sea salt / 2 tablespoons coconut oil / 2 tablespoons tomato purée / 2 fresh red chillies / a small bunch of fresh coriander / 1 tablespoon desiccated coconut / 2 tablespoons ground almonds
Spices for toasting 1 teaspoon cumin seeds / 1 teaspoon coriander seeds
Vindaloo paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 4 dried red chillies / 1 tablespoon turmeric / ½ teaspoon sea salt / 3 tablespoons groundnut oil / 2 tablespoons tomato purée / 2 fresh red chillies / a small bunch of fresh coriander
Spices for toasting 1 teaspoon black peppercorns / 4 cloves / 2 teaspoons coriander seeds / 2 teaspoons fennel
seeds / 1 teaspoon fenugreek seeds
To make any of the above curry pastes
First peel the garlic and ginger • Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan • Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder • Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons coconut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds
Jalfrezi paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /½teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato purée / 1 fresh green chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1 teaspoon coriander seeds
Rogan josh paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 75g roasted peppers, from a jar / 1 tablespoon paprika / 1 teaspoon smoked paprika / 2 teaspoons garam masala / 1 teaspoon turmeric / ½ teaspoon sea salt / 2 tablespoons coconut oil / 2 tablespoons tomato purée / 1 fresh red chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 2 teaspoons coriander seeds / 1 teaspoon black peppercorns
Tikka masala paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon cayenne pepper / 1 tablespoon smoked paprika / 2 teaspoons garam masala / ½ teaspoon sea salt / 2 tablespoons coconut oil / 2 tablespoons tomato purée / 2 fresh red chillies / a small bunch of fresh coriander / 1 tablespoon desiccated coconut / 2 tablespoons ground almonds
Spices for toasting 1 teaspoon cumin seeds / 1 teaspoon coriander seeds
Vindaloo paste
2 cloves of garlic / a thumb-sized piece of fresh root ginger / 4 dried red chillies / 1 tablespoon turmeric / ½ teaspoon sea salt / 3 tablespoons groundnut oil / 2 tablespoons tomato purée / 2 fresh red chillies / a small bunch of fresh coriander
Spices for toasting 1 teaspoon black peppercorns / 4 cloves / 2 teaspoons coriander seeds / 2 teaspoons fennel
seeds / 1 teaspoon fenugreek seeds
To make any of the above curry pastes
First peel the garlic and ginger • Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan • Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder • Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste
