Green Masala Paste
Pat Chapman's 250 Favourite Curries and Accompaniments
This curry paste is green in colour because of its use of coriander and mint.
Makes about 1 lb (450 g)
Ingredients
1 teaspoon fenugreek seeds
6 garlic cloves, chopped
2 tablespoons finely chopped fresh ginger
11/2 oz (40 g) fresh mint leaves
11/2 oz (40 g) fresh coriander leaves
4 floz (120 ml) vinegar
3 teaspoons salt
3 teaspoons turmeric
2 teaspoons chilli powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamom seeds
4 floz (120 ml) vegetable oil
2 floz (50 ml) sesame oil
Method
1. Soak the fenugreek seeds in water overnight. They will swell and acquire a jelly-like coating.
2. Strain the fenugreek, discarding the water.
3. Mulch down all the ingredients, except the oil, in a blender or food processor, to make a purée.
4. Heat the oil in a karahi or wok.
5. Add the paste to the oil. It will splatter a bit so be careful.
6. Stir-fry the paste continually to prevent it sticking until the water content is cooked out (it should take about 5 minutes). As the liquid is reduced, the paste will begin to make a regular bubbling noise (hard to describe, but it goes chup-chup-chup-chup) if you don't stir, and it will splatter. This is your audible cue that it is ready. You can tell if the spices are cooked by taking the karahi off the stove. Leave to stand for 3-4 minutes. If the oil 'floates' to the top, the spices are cooked. If not, add a little more oil and repeat step 6.
7. Bottle the paste in sterilised jars. Then heat up a little more oil and 'cap' off the paste by pouring in enough oil to cover. Steal the jars and store.
Find this recipe in Pat Chapman's 250 Favourite Curries and Accompaniments
