Ingredients
The following ingredients have 250 Servings
- 15ml (1 tbsp) cumin seeds
- 15ml (1 tbsp) coriander seeds
- 10 cardamom pods, seeds only
- 30ml (2 tbsp) vegetable oil
- 4 cloves garlic, peeled
- 5cm (2in) fresh ginger, peeled
- 30ml (2 tbsp) concentrated tomato puree
- 2 green chillies, washed and topped
- 60g (2 oz) cashew nuts
- 8 coriander sprigs
- 45ml (3 tbsp) desiccated coconut
- 15ml (1 tbsp) garam masala
- 5ml (1 tsp) ground turmeric
Instruction
- Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
- Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
- Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.
- Proceed to use the korma curry paste as you would the shop-bought version.
