curry Paste

• 2 onions, minced 

•  Pastes 

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Curry Paste 

This should not be prepared in advance, but there are several curry recipes that are using curry paste and I decided to take the curry paste recipe out and have it separately. So, when you see that the recipe is using curry paste, please go to this part of the book and prepare it from scratch. Don’t use processed curry pastes or curry powder; make it every time from scratch. Keep the spices in original form (seeds, pods), ground them just before making the curry paste. You can dry heat in the skillet cloves, cardamom, cumin and coriander and then crush them coarsely with mortar and pestle. 

Ingredients 

• 2 cloves garlic, minced 

• 2 teaspoons fresh ginger root, finely chopped 

• 6 whole cloves 

• 2 cardamom pods 

• 2 (2 inch) pieces cinnamon sticks, crushed 

• 1 tsp. ground cumin 

• 1 tsp. ground coriander 

• 1 tsp. salt 

• 1 tsp. ground cayenne pepper 

• 1 tsp. ground turmeric 

• Let's Cook- Allergies: SF, GF, DF, EF, V, NF

 Heat oil in a frying pan over medium heat and fry onions until transparent. Stir in garlic, cumin, ginger, cloves, cinnamon, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. At this point other curry ingredients should be added.