Ingredients for Madras Curry Paste
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How to Make Madras Curry Paste
- Combine 2 large red chilies, finely chopped, 1 inch ginger, grated, 4 cloves garlic, minced, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper (optional, for extra heat), 1/4 cup chopped cilantro, and 1 tablespoon vegetable oil in a small bowl.
- Using a mortar and pestle (or a food processor), thoroughly grind the mixture into a coarse paste.
- Stir in 1 tablespoon white vinegar to create a smooth, consistent paste.
- Transfer the paste to an airtight container and refrigerate for up to one month. The flavors will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
4g
Carbs
11g
