RECIPE SEARCH
Filter by
Homemade curry paste
| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : Mill attachment |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 bowl
:
| 2 | tbsp extra virgin olive oil |
| 1 | tsp cumin seeds |
| 1 | tsp cloves |
| 2 | tbsp mustard seeds |
| 2 | cardamon pods |
| 2 | tsp turmeric |
| 1 | cm fresh ginger |
| 1 | onion |
| 1 | tsp coriander seeds |
| 2 | tsp black peppercorns |
| 2 | tsp five-spice powder |
| 1 | cinnamon stick |
| 2 | tsp Cayenne pepper |
| 1 | Grind all the dried spices using the mill attachment for 40 seconds, with the selector turned to 3, to achieve a fine powder. Set aside. |
| 2 | Peel and chop the onion. Gently fry the onion in the olive oil over a low heat. Meanwhile, peel and grate the ginger. |
| 3 | Add the ground spices and ginger to the onions and continue cooking for a further 5 minutes. |
ADD A COMMENT
Product used