Homemade Curry Paste

Since a few years, in Greece, where I live, it is getting easier to buy exotic spices in the big supermarkets. So, it makes it much easier to cook Asian style food which lately is the favorite of my daughter and even my husband is willing to try and appreciate.

Still, some things are not available, like curry paste. But it is not that difficult to make it yourself. I anyway prefer to make mixed ready-to-use spices myself, like my BBQ seasoning mix, as my husband reacts to some of these pre-mixed spices allergic.

I am sure, there are millions of different recipes for curry paste and everyone has his own! Honestly, when I made this paste first time, I would have eaten it right out from the jar. It is a mild paste. If you want it more spicy, add more chili or cayenne. I personally prefer it mild and, if necessary, add more chili or cayenne to the food itself as not everybody likes or can eat spicy food.

You can store this curry paste for about ten days in the fridge or deep-freeze it spoon-wise, so that you can use it anytime in your cooking.

What you need:
2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 Tbsp fennel seeds
1 tsp black pepper seeds
1 Tbsp mustard seeds
1 fresh chili pepper
1 small onion
4 garlic cloves
1 piece of fresh ginger (about one thump long)
1 tsp curcuma powder
1 tsp sweet paprika powder
1 tsp cayenne pepper
1 Tbsp tomato paste
2 tsp white vinegar
1 tsp salt

How to prepare it:
Add all seed spices into a stone mortar and crush until all seeds powdered.

In a blender add all ingredients and spices and blend until finely chopped. The paste should have a consistency of a slightly coarse peanut butter.

Portion with a tablespoon and store in the freezer until you need it for your next Asian style dish.