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Recipe
Curry Paste No. 1 Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 115g | |
| Calories 476 | |
| Calories from Fat 300 | 63% |
| Total Fat 34.27g | 43% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 1245mg | 36% |
| Total Carbs 43.25g | 12% |
| Dietary Fiber 16.3g | 54% |
| Sugars 0.7g | 0% |
| Protein 10.53g | 17% |
Ingredients Convert Measures
- 4 tsp cardamom seeds
- 4 tsp coriander seeds
- 4 tsp cumin
- 4 tsp turmeric
- 4 tsp fenugreek, crushed, into, pwdr
- 4 tsp citronella, very finely minced
- 4 tsp minced garlic
- 4 tsp minced ginger
- 4 tsp fresh minced chili pepper
- 1 x Bay Leaf
- 2 x lime, juice, and, zest
- 2 Tbsp. peanut oil
Directions
- Crush the cardamom seeds, coriander seeds and fenugreek in a mortar. In a medium size pan heat the peanut oil over a medium heat, till quite warm. Add in all of the dry ingredients to the oil and roast them off in the pan. Cook till they are a nice deep golden brown colour. Add in the minced ingredients at this point. Cook for about 5 min. Remove the pan from the heat. Add in the finely minced lime zest finely and add in the lime juice at the very end.
- Use the curry paste in curried meats, curried yams, curried lentils.
- To turn the paste into a sauce - add in coconut lowfat milk.
- Preparation time is 20 min.
