Tandoori Masala Paste
Ingredients
1 recipe Tandoori Curry Powder
6-8 floz (175-250 ml) vinegar (any type)
6-8 floz (175-250 ml) vegetable oil
Method
1. Mix together the curry powder spices.
2. Add enough water to make a creamy paste.
3. Heat oil in a karahi or wok.
4. Add the paste to the oil. It will splatter a bit so be careful.
5. 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) if you don't stir, and it will splatter. This is your audible cue that it is ready. You can tell is 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 5.
6. 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. Seal the jars and store.
