Madras Spice Paste Quick easy Indian curry paste - Madras Type Paste similar to well-known company

Madras Spice Paste Quick easy Indian curry paste - Madras Type Paste similar to well-known company

Yes, I know guys a paste – why a paste? If you are lucky enough to live in a country where spice pastes are readily available – ie in every supermarket and Asian store you are luckier than the rest of us living in countries with very few or none! Ok, not perfectly the same as a well-known company and without the use of citric acid or any other ingredient to prolong life. However, to be able to take out of the fridge and knock up a weeknight curry quick smart with a set it and cook it. Makes this curry paste very handy indeed. This paste will keep refrigerated for at least 6 months.
I will show you how to make this very versatile curry paste and make 2 curries 2 different ways one in the style of bir – pre-cooked chicken and base gravy and a very much home style curry – fresh tomatoes – onions and chicken.
#Madraspicepaste #allpurposecurrypaste #currypaste

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ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.

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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.

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#indiancurrypaste #madrasspicepaste
Ingredients

400/500 ml of rapeseed oil
1 cup of water or more
1/4 cup of vinegar
30g of tamarind paste
40g sugar
50g coriander powder
20g Korean red chili powder mild – used in kimchi – for colour.
20g paprika powder
40g of ginger powder
12g of garlic powder
30g of salt
30g of turmeric powder
30g of cumin powder
10g of Fennel Powder
20g of rice flour
200g wheat AP Flour
14g of Methi/fenugreek leaves
14g of fenugreek powder
9g of black pepper powder
8 -10g of chilli powder
NOTE: Water and Vinegar was added at the time of adding the oil in the mixing stage - UNFORTUNATELY battery had discharged and was not recorded!!!!!!!

NOTE: I have never had a problem with the sauce - However, after one of my subscribers had mould appear after 6 weeks - I strongly suggest to sterilise the jars - and following the canning procedure of boiling for 8 mins - the jars will be sealed with no bacteria.

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