Goan curry paste

Goan curry paste
  • Serves icon Makes a large dish
  • Time icon Ready in 20 min

Use this in our Goan-style stuffed mackerel recipe and freeze the rest to use another time.

Ingredients

  • 1 tbsp coriander seeds
  • 2 tsp each cumin and fennel seeds
  • 3cm piece of cinnamon
  • 1 tsp cloves
  • 1 tsp black peppercorns
  • ½ tsp cardamom seeds (from around 10 pods)
  • 1 tsp ground turmeric
  • 2 dried red Kashmiri chillies (from Asian grocers and Waitrose)
  • 40g garlic cloves
  • 2 tsp palm or light muscovado sugar
  • 1 tbsp lemon juice
  • 50g fresh ginger, roughly chopped
  • 2 tbsp vegetable oil

Method

  1. Heat a dry heavy-based frying pan over a low heat. Add 1 tbsp coriander seeds and 2 tsp each cumin and fennel seeds, then toast briefly until they smell aromatic. Tip into a spice grinder and add a 3cm piece of cinnamon, 1 tsp cloves, 1 tsp black peppercorns, ½ tsp cardamom seeds (from around 10 pods), 1 tsp ground turmeric and 2 dried red Kashmiri chillies. Grind to a fine powder.
  2. Tip into the smallest bowl of your food processor and add 40g garlic cloves, 2 tsp palm or light muscovado sugar, 1 tbsp lemon juice, 50g fresh ginger, roughly chopped, and 2 tbsp vegetable oil. Blend into a smooth paste.

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