The Big Book of Curry Recipes (56 page)

Mix all the ingredients together then store in an air-tight jar in a cool, dark, cupboard. This masala will keep for up to 6 months.

Curry Pastes

In many ways these are far more authentic than the curry powders previously given in this chapter. They need to be made fresh, are highly aromatic and give a much better flavour than any dried curry powder blend. Like the various curry spice blends, these pastes come from around the world, though the recipes given here are predominantly Indian and Thai in origin.

Bumbu Bali (Balinese Spice Paste)

Origin:
Bali
       Period:
Traditional

This is a traditional Balinese recipe for a classic paste of mixed spices, herbs and palm sugar with shrimp paste fried in oil that’s typically used as a rub for fowls (particularly duck) and fish prior to cooking.

Ingredients

1 thumb-sized piece of ginger (jahe), peeled

100g (1 cup) galangal (lengukas), peeled

100g (1 cup) turmeric (kunyit), peeled

25g (1 oz) candlenuts [or macadamia nuts] (kemiri)

400g (4 cups) garlic (bawang putih), peeled

500g (1 lb) shallots (bawang merah), peeled

100g (1 cup) red chillies (cabe besar)

2 tbsp black pepper (merica hitam)

2 tbsp coriander seeds (ketumbar)

4 tbsp aromatic ginger/lesser galingale root (kencur), peeled (or substitute fingerroot)

1/2 tsp freshly-grated nutmeg (pala)

1/2 tsp ground cloves (cengkeh)

2 lemongrass stalks (sereh), tough outer leaves removed

5 lime leaves (daun keruk)

5 baylaves (daun salam)

3 tbsp palm sugar (gula bali)

1 tbsp shrimp paste (terasi)

2 tbsp oil

Method:

Chop all the ingredients as fine as you can then combine everything apart from the lime leaves, bayleaves and lemongrass. Pulse until you have a smooth paste.

Heat the oil in a pan then stir in the oil along with the chopped lime leaves, bayleaves and lemongrass. Cook until the ingredients are soft and aromatic.

Take off the heat then transfer into a cleaned and sterilized jar. Top with oil and set aside in the refrigerator until needed.

Burmese Curry Paste

Origin:
Burma
       Period:
Traditional

This is a traditional Burmese recipe for a classic paste of mixed spices, herbs and palm sugar with shrimp paste fried in oil that’s typically use curry paste with hot chillies, galangal, lemongrass and shallots.

Ingredients

6 Dried Hot Chillies

2cm (3/4 in) cube galangal (or substitute ginger)

2 sticks lemongrass

90g (3 oz) Shallots

10 garlic cloves

1 tsp Shrimp paste

1 tbsp Ground coriander seeds

2 tsp Ground cumin seeds

1/2 tsp Ground turmeric

Method:

Put 250ml (1 cup) water into a small bowl and crumble the dried red chillies into it. If using dried galangal and dried lemongrass, add them to the water as well. Leave the dried ingredients to soak for 30 minutes. Otherwise, if you are using fresh galangal or ginger, peel and coarsely chop it. If you are using fresh lemongrass cut it into very fine slices crossways, starting from the bottom and going up the stalk about 15cm (6 in), discard the straw-like top. Peel the shallots and garlic and chop them coarsely.

When the dried seasonings have finished soaking, put them with their soaking liquid and all the other ingredients for the curry paste into an electric blender. (If you are using fresh galangal or ginger or fresh lemongrass, add them to the blender now.) Blend until smooth.

This curry paste may be made well ahead of time and even frozen.

Colombo Curry Paste

Origin:
Martinique
       Period:
Traditional

This is a traditional Martinique recipe for a classic spice paste frequently used in the recipes of the island.

Ingredients

1 1/2 tbsp turmeric

1 1/2 tbsp coriander seeds

1 1/2 tbsp black mustard seeds

1 1/2 tbsp black peppercorns

1 1/2 tbsp cumin seeds

3 garlic cloves, peeled and grated

2 fresh habanero chillies, sliced and pounded to a paste

Method:

Place the dry whole spices in a frying pan and toast until aromatic then transfer to a coffee grinder and render to a coarse powder. Add this to the garlic, ginger and chillies, and mix well. Allow to sit for at least 1 hour to blend the flavours.

Coriander Paste

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic spice paste made from coriander leaves, green chillies and lemon juice that is used as the basis for many Indian and Bangladeshi curries.

Ingredients

400g (5 cups) chopped coriander (cilantro) leaves

5 green chillies, finely chopped

1 tbsp ground coriander seeds

1 tsp ground cumin seeds

3 tbsp lemon juice

1 garlic clove, chopped

salt, to taste

Method:

Combine all the ingredients in a blender or food processor and blend until smooth (add a little water or oil if the ingredients are too dry). This paste is best transferred to air-tight jars and stored in the refrigerator for one or two days before using. After this time you can freeze to store.

Cumin Paste

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a spice paste made from ground cumin, dried chillies, garlic and coriander that is used as the basis for many Indian and Bangladeshi curries.

Ingredients

2 tbsp ground cumin

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp crushed dried red chillies

1/2 tsp paprika

1/4 tsp salt

3 garlic cloves, chopped

3 tbsp coarsely chopped coriander (cilantro)

Method:

Combine all the ingredients in a food processor and render to a smooth paste. This can be used immediately or frozen in ice trays for later use.

Ginger Garlic Paste

Origin:
India
       Period:
Traditional

Ginger Garlic Paste is a traditional Indian recipe for a basic paste of ginger and garlic that’s fundamental in many Indian and Asian recipes.

This is a recipe for the perfect fresh ginger and garlic paste that’s a fundamental ingredient of many Indian and Asian dishes.

Ingredients:

6 garlic cloves, peeled and sliced

5cm (2 in) length fresh white ginger, peeled and chopped into thin slices lengthways

30ml (2 tbsp) water

Method:

Combine the ingredients in a blender, cover and process until it becomes a smooth paste. Include in any recipe that calls for a ginger garlic paste.

If sealed in a jar it will keep in the refrigerator for up to a week.

Green Seasoning

Origin:
Trinidad
       Period:
Traditional

Green Seasoning is a traditional Trinidadian recipe for a classic green herb paste that’s used to marinate fish and meat before cooking.

This is a classic Trinidadian seasoning mix typically used to marinate the meat the night before.

Ingredients:

3 tbsp chives, chopped

1 tbsp shado beni (Mexican coriander or culantro) or coriander leaves, chopped

2 tbsp fresh thyme, chopped

1 tbsp fresh oregano, chopped

1 tbsp flat-leaf parsley, chopped

4 garlic cloves, minced

Method:

Combine all the ingredients in a mortar or a food processor and process to a thick paste (you can add 2 tbsp water to make the processing easier). Either use fresh or store in a sealed glass jar in the refrigerator, it will keep up to a week.

Indian Curry Paste

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic curry style paste made from a blend of spices, garlic and ginger in a vinegar and groundnut oil base.

Ingredients

3 tbsp cumin seeds

3 tbsp coriander seeds

2 tsp fenugreek seeds

2 tsp ground turmeric

2 tsp cayenne pepper

2 tsp paprika

1/2 tsp sea salt

16 garlic cloves, peeled and crushed

10 tbsp freshly-grated ginger

4 tbsp coriander leaves

3 tbsp white vinegar

2 tbsp groundnut oil

Method:

Lightly toast the cumin seeds, coriander seeds and fenugreek seeds in a dry pan until aromatic (be careful not to burn). Turn into a spice or coffee grinder and pulse to a powder. Turn into a blender and mix in the turmeric, cayenne pepper, paprika, salt, garlic, ginger, coriander leaves, vinegar and oil.

Pulse until smooth then spoon the mixture into a sterilized jar. Secure a tight-fitting lid and store in the refrigerator (it will keep for up to 3 months). Use about 2 tbsp of the mixture in any recipe that calls for ‘curry paste’.

Indian Mustard Curry Paste

Origin:
India
       Period:
Traditional

This is a traditional Indian recipe for a classic base curry paste of mixed spices, onions, garlic and red chillies in a vinegar base.

Ingredients

1 tsp black mustard seeds

6 tbsp coriander seeds

1 tsp (heaped) fennel seeds

1 tsp (heaped) cloves

1 tsp (heaped) cumin seeds

1 tsp (heaped) fenugreek seeds

1 tsp black peppercorns

1 tsp ground turmeric

1 tbsp paprika

3 garlic cloves

1 large onions, chopped

5 fresh red chillies (or to taste)

2 tbsp vinegar

Method:

Lightly toast the mustard seeds, coriander seeds, fennel seeds, cloves, cumin seeds, black pepper and fenugreek seeds in a non-stick pan until aromatic (but be careful they do not burn). Turn into a spice grinder or coffee grinder and add the turmeric and paprika and render to a fine powder.

Turn into a mortar and pound in the garlic and chillies until you have a smooth paste. Work in the vinegar and then pound in the onions until smooth.

Use immediately as the flavour base for any Indian-style curry or in any recipe that calls for a ‘curry paste’.

Indonesian Curry Spice Paste

Origin:
Indonesia
       Period:
Traditional

This is a traditional Indonesian recipe for a classic highly-spiced curry paste that forms the foundation of many Indonesian recipes.

Ingredients

1/2 coconut, flaked, dried and toasted

2 Onions, chopped

3 Garlic cloves, chopped

1 tbsp groundnut oil

4 tbsp ground caraway seeds

2 Large red chillies

6 Bird’s eye chillies

2 tsp poppy seeds

1/2 tsp Ground nutmeg

1 tsp Ground cloves

4 tsp Ground turmeric

2 tsp cubeb pepper, toasted and ground

8 Anchovy fillets 

finely-grated zest of 3 Limes

7cm (3 in) length of Fresh ginger, peeled and chopped

10 Macadamia Nuts

Method:

Place the coconut into a food processor and blend until it becomes a paste. Sauté the onion and garlic in 2 tbsp of the peanut oil. Remove and add to the coconut.

Add all the remaining ingredients to the coconut mixture and process, while slowly adding just enough oil to form a paste. Once made, store in an air-tight jar in the fridge, where it will keep for up to 2 months.

This paste can be used as a marinade or rub for any meat, poultry, or fish, or as a base for a sauce.

Laksa Paste

Origin:
Malaysia
       Period:
Traditional

This is a traditional Malaysian recipe for a classic blend of chillies, shallots, lemongrass, shrimp paste, galangal and nuts made into a paste that is typically used as a base for the breakfast dish, laksa.

Ingredients

8 dried long red chillies

8 purple shallots, coarsely chopped

5 candlenuts (or use Brazil nuts or Macadamia nuts)

3cm (1 in) length of fresh galangal, peeled and coarsely chopped

3 stalks of lemongrass (pale part only), coarsely chopped

2 tbsp groundnut oil

1 1/2 tsp fresh turmeric, finely grated (or 1/2 tsp ground turmeric)