Masala Paste

This paste is used as the basis for most of the curries featured.  It will make many dishes so don't worry about having to make it before every meal.

Ground Spices
4 Tbsp. Coriander
4 Tsp. Turmeric
4 Tsp. Garlic Powder
2 Tsp. Ginger Powder
1.5 Tsp. Chili Powder

Whole Spices
2 Tbsp. Cumin Seeds
3 x 2" Cassia Bark
2 Tsp. Fennel Seeds
2 Tsp. Black Mustard Seeds
2 Tsp. Green Cardamom Seeds
1 Tsp. Fenugreek Seeds
.5 Tsp. Wild Onion Seeds
8 Cloves
1 Tbsp. Dried Fenugreek Leaves
6 Bay Leaves
25 Curry Leaves

To make the paste, put all of the whole spices into a medium oven and roast until they give of an aroma and you can hear the Black Mustard seeds start to pop (do not let any of the spices burn).  This process takes away any harshness of flavor.

Then grind all of the whole spices into a powder.

Now mix all of the ground spices to the "once whole" spices together and add water.  Add just enough water so that a thick paste is made (do it a bit at a time until you are experienced).  Let it stand for 10 minutes, open a can of lager to pass the time.  Now that's better!

Next heat a Wok or Karahi to medium heat add 3 Tbsp. of oil then the mixed spices and stir.  Don't stop stirring from this point.  If you let the spices burn then please go straight back to the top of the page and start again (do not pass go, do not collect £200.00).

Fry until all of the water has evaporated, add oil as required.  The texture should thick enough to run a knife through and for the paste to hold it's shape.   This process can take 15 minutes (it's better to cook slowly then burn it).

Once done allow to cool and then put in the airtight container, cover with a little oil to preserve, and then that's it. 

    Updated 08 November, 2007 - webmaster Dirk Steine