Madras Curry Paste
Unleash the vibrant flavors of South India with this homemade Madras Curry Paste, a bold and aromatic blend of toasted whole spices, fiery dried red chilies, and zesty ginger and garlic. Perfect for crafting authentic curries, this paste is packed with ground turmeric, cumin, and paprika for a rich and earthy base, while white vinegar and tomato paste provide a tangy depth. Customizable and freezer-friendly, it’s an essential for busy cooks looking to infuse dishes with a spicy, restaurant-quality touch. Ready in just 25 minutes, this Indian curry paste recipe is your gateway to creating unforgettable meals bursting with bold, savory heat.
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Recipe Information
Ingredients
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 1 teaspoon Fenugreek seeds
- 8 pieces Dried red chilies
- 1 teaspoon Ground turmeric
- 1 tablespoon Ground paprika
- 1 teaspoon Ground cayenne pepper
- 2 tablespoons Ginger root, grated
- 4 cloves Garlic cloves, minced
- 1 medium White onion, finely chopped
- 2 tablespoons Tomato paste
- 2 tablespoons White vinegar
- 3 tablespoons Vegetable oil
- 4 tablespoons Water
- 1 teaspoon Salt
Instructions
Heat a dry skillet over medium heat and toast the coriander seeds, cumin seeds, and fenugreek seeds for 1-2 minutes until fragrant. Stir constantly to avoid burning. Remove from heat and allow to cool slightly.
Using a mortar and pestle or a spice grinder, grind the toasted seeds into a fine powder. Set aside.
Soak the dried red chilies in warm water for 10 minutes to soften them. Drain and chop finely.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic, grated ginger, and chopped red chilies. Cook for 2 minutes, stirring frequently.
Add the ground spice powder (from step 2), ground turmeric, ground paprika, and ground cayenne pepper. Cook for 1 minute to allow the spices to release their aroma.
Reduce the heat to low and stir in the tomato paste, white vinegar, and water. Simmer the mixture for 5 minutes until it thickens slightly.
Taste and season with salt. Allow the paste to cool completely before transferring it to an airtight container.
Store the Madras curry paste in the refrigerator for up to 2 weeks, or freeze it in portions for longer shelf life.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 10.7 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
