today i made a curry using a simon hopkinson recipe 'masala paste'. really nice and easy to make (although there's quite a few ingredients to the curry paste). fry some onions, add the masala paste, add some tomatoes, and simmer with your meat / veg of choice. lovely. here's the recipe:
"
4tbsp cumin seeds
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp brown mustard seeds
2 tsp whole cloves
2 tsp small, dried red chillies, or a little more if you like it hot
1 small handful curry leaves, slightly less if dried (optional)
300g onions, peeled and chopped
125g garlic cloves, peeled and chopped
150g fresh ginger, peeled and chopped
2 tbsp tamarind paste
2 tsp turmeric
2 tbsp red-wine vinegar
100g creamed coconut
2 tsp Maldon salt
2 tsp caster sugar
Using a non-stick frying pan, lightly toast the whole spices – cumin, coriander, fennel and mustard seeds, cloves and chillies – until they are smelling quite wonderful and pungent, but be careful not to burn them. Tip into a small bowl to cool. Once the spices are cool, process them in a coffee grinder, or similar, until powdered.
Place the curry leaves, onions, garlic, ginger, tamarind paste, turmeric, vinegar, coconut, salt and sugar in a food processor. Add the freshly ground spices and process everything until it is as smooth as possible; this will depend on the sharpness of your blade and the power of the machine. (Do not be tempted to add the spices whole, as they will remain "bitty" if not previously powdered.)
There is enough here to fill 2 small Le Parfait jars of 350ml capacity. Cover with a film of oil and store in the fridge."
