Indian
Indian - Tandoori and Kebabs
Madras Kebab Curry Paste
Chef's Menu Description
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 4 tablespoons Rapeseed Oil
- • 2 teaspoons Water
- • 1/2 teaspoon Vinegar
- • 1/2 teaspoon Tamarind Paste
- • 3 teaspoons Coriander Powder
- • 2 teaspoons Paprika Powder
- • 2 teaspoons Ginger Powder
- • 2 teaspoons Salt
- • 1 teaspoon Turmeric Powder
- • 1 teaspoon Cumin Powder
- • 1 teaspoon Rice Flour
- • 1/2 teaspoon Fenugreek Powder
- • 1/2 teaspoon Black Pepper Powder
- • 1/4 teaspoon Chilli Powder
- • 1/4 teaspoon Mustard Powder
- • 1/4 teaspoon Garlic Powder
Preparation Steps
1
Phase 1
combine all the dry powders in a clean dish or bowl
2
Phase 2
mix the water, vinegar and tamarind together and add to the mixed powders
3
Phase 3
finally stir in the oil, mix thoroughly, transfer to a clean jar or pot and allow to infuse for a couple of days.
4
Phase 4
alternatively you can add all the ingredients to a pan on a very low heat to gently infuse the spices into the oil. Ensure you don't burn them and then allow to cool slightly before storing in an airtight jar or container.