My aunty reminded me the other day of what a fussy eater I was as a child. My claim to fussy fame was that despite my mother being from a part of the world that is known for delicious curries and my father being one of the best curry makers around whenever we were served curry at home and would go to the sink and attempt to wash off every last bit of flavouring from the meat. I feel shame just writing that. Making this curry paste is part of my pathway to redemption.
Ingredients
½ cup white vinegar
1/3 cup peanut oil
2 hot red chillies, deseeded, finely chopped
4 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1/3 cup ground cumin
1/3 cup ground coriander
1 tablespoon freshly ground black pepper
1 tablespoon wholegrain mustard
1 tablespoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Recipe
Makes one jar.
Combine everything and mix together well! Very easy I know. To store in the freezer after putting into jar pour a little peanut oil on top. When you need to use it. Take it and put it in the fridge the morning before you want to cook with it. Will store for about 4 months.
