My jalfrezi curry paste is delicious! I've taken inspiration from all over and created the blend which my family and i love. Its got a little heat, plenty of spice and with the cooled yogurt in my Jalfrezi curry recipe, the perfect balance. I use my mortar and pestle but you can use a thermocook or food processor to blitz. Ingredients:
2 teaspoons Cumin Seeds (ground) 1 teaspoon Coriander seeds (ground) 1 teaspoon Black Mustard Seeds 2 Garlic Cloves, crushed 1 teaspoon Ginger, crushed 1 teaspoon Turmeric 2 teaspoons Curry Powder 1 teaspoon Sugar 1/2 teaspoon Salt 2 Tablespoons Peanut Oil 2 Tablespoons Tomato Paste 1 Green Chilli, deseeded 1 Large handful Fresh Parsley 1 Tablespoon Lemon Juice Method: Blitz all the above ingredients together into a paste. Use in my Jalfrezi Curry Recipe. Tip - Freeze curry into small cubes for later use.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
July 2020
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