Ingredients
Paste
- 2 teaspoon (5g) mustard seeds
- 4 tablespoon (20g) corriander seeds
- 2 tablespoon cumin seeds
- 2 teaspoon black peppercorns
- 6 Garlic gloves
- 2-3 cm cube ginger fresh, peeled
- 1 teaspoon ground chilli powder
- 1 teaspoon ground tumeric
- 30 g malt vinegar
- 30 g oil (vegetable or grapeseed)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1) Roast mustard seeds- 3 mins, Varoma, speed 2 (You may need to go up to speed 6 to get the seeds moving)
2) Add coriander, cumin seeds and peppercorns. Roast 2 minutes, Varoma, speed 1-2.
3) Cool, then mill 1 minute, speed 9
4) Add garlic, ginger, chilli, turmeric, vinegar and oil- Chop Speed 4, 10 seconds, scrape down sides and repeat several times until a smooth paste is formed
Paste
Tip
Store in fridge for up to 1 month. Use in curries... for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb. Try marinating lamb cutlets in curry paste mixed with natural yoghurt for the BBQ.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments