• 4servings

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Nutrition Info . . .

VitaminsA, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 teaspoon cumin seeds

  3. 1 teaspoon coriander seeds

  4. 1 teaspoon cayenne powder

  5. 1/2 teaspoon ground cinnamon

  6. 1 tablespoon turmeric

  7. 1 teaspoon salt

  8. 1/2 teaspoon ground cloves

  9. 1 tablespoon chopped lemon grass

  10. 2 tablespoons chopped shallots

  11. 1 tablespoon chopped garlic

Instructions Jump to Ingredients ↑

  1. Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the toasted seeds in a spice grinder.

  2. Pound all the ingredients together with a little water to produce a medium thick paste.

  3. You can pound the spice mix in a mortar and pestle or you can use a mini-food processor. Make a lot of the paste and save it for use in other curries. Store paste in the refrigerator.


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