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Curry paste

With Astar

(from the NZ Gardener)

Time: 30 mins
Serves: 5
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
+ extra
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)