Here’s the Kashmiri Curry Paste recipe I used for the Khatta Meat I posted the other day. The recipe is adapted from The Curry Guy’s recipe. My main adaptation was to change “vegetable oil” to “grapeseed oil”, because it is at least reasonably healthier. I kept the volumes metric, as my measuring cup goes both ways.
I’m going to be a bit slow for the short term. My work schedule has been 11 hour days for a few too many days in a row, and this will also include tomorrow (a Saturday)
Prep Time: About ten minutes.
Cook Time: Less than 10 minutes.
Rest Time: Not needed, but stores well in the fridge.
Serves: A condiment. However many, but apparently a lot!
Kashmiri Masala / Curry Paste
- 4 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 4 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- ½ teaspoon turmeric powder (I get heavy-handed with this one.)
- 10 dried Kashmiri red chillies (more or less to taste). I found these dried at my Indian market.
- 2 tablespoon fenugreek seeds (I had fenugreek – methi – powder, not the seeds. So I went with one heaping tablespoon fenugreek powder.)
- 1 x 3cm cinnamon stick
- 3 bay leaves
- 100 ml water
- 100 ml white wine vinegar.
- 150 ml cooking oil (plus more if required) – I used grapeseed oil.