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Curry Paste

Submitted by sam from worthing 11 June 2009



,50g coriander seeds,4 tbsp cumin seeds,2 tbsp fennel seeds,2 tbsp fenugreek seeds,4 dried red chillies,5 curry leaves,1 tbsp chilli powder,1 tbsp ground turmeric,150ml wine vinegar,250ml veg oil,,


Grind all the whole spices to a fine powder, transfer to a bowl and add all the other spices.

Mix the spices until well blended and add the wine vinegar (white) and stir, add 75ml of water and stir to form a paste.

Heat the oil in wok or large pan and stir fry the spice paste for about 10 mins, or until the water has been absorbed.

When the oil rises to the surface the paste is cooked.

Allow to cool slightly before spooning into airtight jars

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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