Madras Curry Paste by SarahBrewer. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Sauces, dips & spreads

Preparation time

10min

Total time

10min

Portion

1 jar(s)

Level

easy

TM 31

by SarahBrewer

published: 2013/09/12

changed: 2013/09/15

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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)

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Recipe's preparation

Paste

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

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 for
TM 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.