Try this Mild Curry Paste recipe, or contribute your own.
Suggest a better description1. Mix together the curry powder spices 2. Add the vinegar and enough water to make a creamy paste 3. Heat the 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 if you dont stir and it will splatter. This is your audible cue that it is ready. You can tell if the spices are cooked by taking the wok off the stove. Leave to stand for 3-4 minutes. If the oil floats 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 enough oil to cover. Seal the jars and store. Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 21:25:12 +1000 From: "I. Chaudhary"
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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