(from the NZ Gardener)
Time: 30 mins
Cost per serve: $3
Gifts from the kitchen to make for Christmas gifts
1/2 cup coriander seeds
4 Tbsp cumin seeds
2 Tbsp fennel seeds
2 Tbsp fenugreek seeds - great made into a tea to help clear stuffed sinus
2 Tbsp cardamom pods - bruised
1 cinnamon stick
1 tsp dried red chilli flakes
1 Tbsp ground turmeric
1/2 tsp finely grated lemon zest
Juice of 1/2 lemon
1 cup cider vinegar
1/2 cup water
1 cup olive oil
Bottling jar and label
Method - makes around 2 cups:
Dry roast, coriander, cumin, fennel, fenugreek, cardamom, and cinnamon in a frying pan until fragrant.
Grind spices in spic grinder, coffee grinder or in a mortar and pestle.
Mix in chilli flakes and turmeric.
Combine spices, lemon zest, juice, vinegar and water in a bowl and mix to make a paste.
Heat oil in a frying pan, add paste and stir fry for several minutes until water has evaporated.
Allow to cool a little, then spoon into warm sterilized jars.
The paste will keep for weeks if jar is topped with additional olive oil.
For a super quick meal using paste:
Sauté a chopped onion with diced chicken, lamb or beef.
Add 2 Tbsp curry paste and stir until fragrant.
Add 1 cup coconut milk, 1 tbsp sweet chilli sauce.
Garnish with freshly chopped coriander and serve with rice.
(TX: 21 September 2011)