Curry pastes

Indian

Garam masala: is Indian spice blend: However there is no fixed recipe and differs across India and often between cooks. Generally there will be peppercorns, cardamom, cinnamon, cumin and cloves. Commercial mixes may contain other ingredients, dried garlic, ginger, mustard seeds, turmeric, chili.

The general method is to warm the toasted spices in a dry frying pan to start the release of spices and then blend with the remaining ingredients, either in a pestle and mortar or with a hand blender, spice mill or in my case – coffee grinder.

Korma paste
1 fat clove of garlic,  2.5 cm fresh root ginger – grated, ½ tsp. cayenne pepper,  1 tsp. garam masala, ¼ tsp. sea salt,  2tbsp vegetable oil,  2 fresh green chillies,  3 tbsp. coconut cream,  2 tbsp. ground almonds,   small bunch of fresh coriander.

This curry is frequently finished with cream or coconut cream.

Jalfrezi paste

Toasted Spices: 2 tsp. cumin seeds, 1 tsp. mustard seeds,  1 tsp. fenugreek seeds,  1 tsp. coriander seeds
Blended with: 2 garlic cloves grated,  2.5 cm fresh root ginger –  grated, 1 tsp. turmeric, ½tsp. sea salt, 2 tbsp vegetable oil, 4 tbsp tomato purée, 3 fresh green chilli, bunch of fresh coriander
Rogan josh paste
Toasted Spices: 2 tsp. cumin seeds,  2 tsp. coriander seeds, 1 tsp. black peppercorns
Blended with: 1 fat clove of garlic , 2.5 cm grated root ginger, 75g roasted peppers, 1 tbsp. paprika, 1 tsp. smoked paprika.  2 tsp. garam masala, 1 tsp. turmeric powder, 2 tbsp. vegetable oil, 2 tbsp. tomato purée, 2 fresh red chilli, a small bunch of fresh coriander.

Tikka masala paste
Toasted spices: 1 tsp. cumin seeds , 1 tsp. coriander seeds
Blended with: 2 cloves of garlic , 2.5cm root ginger , 1 tsp. cayenne, 1 tbsp. smoked paprika , 2 tsp. garam masala , ½ tsp. sea salt , 2 tbsp. groundnut oil , 2 tbsp. tomato purée , 2 fresh red chillies , a small bunch of fresh coriander , 1 tbsp. desiccated coconut , 2 tbsp. ground almonds

Dopiaza paste
Toasted spices: 1 tsp. cumin seeds , 1 tsp. coriander seeds
Blended with: 2 cloves of garlic , 2.5cm root ginger , 1 tsp. cayenne, 1 tbsp. smoked paprika , 2 tsp. garam masala , ½ tsp. sea salt , 2 tbsp. tomato purée , 2 fresh red chillies , a small bunch of fresh coriander, 200g finely sliced onions fried in 2 tbsp. vegetable oil

Vindaloo paste
Toasted spices:1 tsp. black peppercorns , 4 cloves , 2 tsp. coriander seeds , 2 tsp. fennel seeds , 1 tsp. fenugreek seeds

Blended with: 2 cloves of garlic , 2.5 cm root ginger , 4 dried red chillies , 1 tbsp. turmeric , ½ tsp. , 2 tbsp. white wine vinegar, 3 tbsp. vegetable oil , 2 tbsp. tomato purée , 2 fresh red chillies , a small bunch of fresh coriander

THAI

Northern Thai curries tend not to include coconut. Thai curries are more of a soup consistency. Often include aubergine and or potato.

Green curry paste (tends to be sweeter than red) – may contain Coconut milk

Spice for roasting:  Coriander and cumin seeds

Blended with: a green chilli, shallot, clove of garlic, 2.5 cm galangal (or ginger), kaffir lime, white peppercorns, shrimp paste, ½ tsp. salt, a stalk of lemon grass, tsp. palm sugar.

Finish with Thai basil, kaffir lime leaves and a sliced mild red chilli (with or without seeds)

Red curry paste:

Spice for roasting:  Coriander and cumin seeds

Blended with:  2 dried red chilli, 1 banana shallot, 1 clove of garlic, 2.5 cm galangal (or ginger), kaffir lime, white peppercorns, shrimp paste, small bunch coriander including roots, ½ tsp. salt, a stalk of lemon grass.

Yellow curry paste:

Toasted spices: 1 tsp. Cumin seed, 1tsp. coriander seeds,

Blended with:  1 tsp. turmeric, 1 tsp. fenugreek,  1 close garlic, ½  tsp.salt , a bay leaf, a stalk of lemongrass, 1 tsp. cayenne pepper, 2.5 cm ginger root, ½ tsp mace and small piece of cinnamon.

Finish the curry with coconut cream: adjust sweetness with palm sugar.

Massaman curry paste most frequently made with beef

Spice for roasting:  Coriander and cumin seeds, handful of peanuts

Blended with:  2 dried red chilli, 1 banana shallot, clove of garlic, 2.5 cm galangal (or ginger), 2 kaffir lime leaves, 1tsp. white peppercorns, 1 tsp. shrimp paste, small bunch coriander including roots, ½ tsp. salt, 1 tbsp. fish sauce.

JAMAICA

Jerk rub: using the rub ends up crustier

Blend: 1 tbsp. allspice berries, 1 tbsp. black peppercorns, ½ tsp. cinnamon, ½ tsp. ground nutmeg, 1 tbsp. fresh thyme leaves, 4 spring onions, chopped (use the white part and most of the green)
3 scotch bonnet chilli chopped, 1 tbsp dark brown sugar, 1/2  tsp. salt,

 Jerk paste/marinade (marinade better on skinless chicken/slashed ½ way through the meat

Add: 2 tbsp. dark soy sauce, Juice of 1 lime, 40 ml dark rum to the jerk rub.

Curry Goat paste

1 onion – roughly chopped,  2cm piece of root ginger – finely chopped, 1 Scotch bonnet chili, 2 garlic cloves, 10 allspice berries, ½ a red pepper, ½ a green pepper, 2 spring onions – green part only, 2 tbsp chopped flat-leaf parsley, 2 tbsp chopped fresh coriander, salt and pepper