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.
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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