- (makes enough paste to get a curry for 4 people going)
- 2 cloves garlic
- 1 tbsp gara masala
- 1 tbsp cumin powder
- 2 tsp turmeric powder
- 1 tbsp tomato paste
- 1 small red onion
- 200mls olive oil
So this might be a little bit of a cheat as far as Lovin Dublin recipes are concerned because strictly speaking this recipe ain’t a dish as such, it’s an element of a dish. This was the first curry paste I was ever taught by my old Indian mentor Shavani and you can sling it on any meat, fish or veg.
Keep this paste in your repertoire as a ‘base paste’ and you can then add whatever the hell you fancy!
Run a knife through the garlic in a rough chop, no need to get faffy as you’re going to pummel the crap out of it shortly.
Roughly chop the onion and add it to a mortar and pestle with the garlic (or a blitz it with a hand blender if you’re going to take the easy option).
Next add in the spices.
Then add in the oil and go to town pulping the whole lot down to a paste.
The paste should have the thickness of double cream and have a rough consistency to it. It should also be pretty oily looking so don’t worry if you can see your own face in it.Now strictly speaking that is it, that’s the recipe done but I reckon it would be pretty lousy to just leave you hanging like this without giving you one idea of what happens next…
Simply fry the paste on a medium heat for at least 2 minutes, make sure it sizzles and spits, this is where you get to cook the spices out.
To make a prawn curry add a full can of coconut milk, 100 mls of chicken stock and 1 tsp fiery chilli powder.
Add in lightly fried tiger prawns and finish them in the sauce for about 6-8 minutes on a medium low heat.
If you don’t dig on prawns you can simply use either raw chicken, thin slices of raw beef, or lightly fried veggies like mushrooms, peppers, courgette and cooked potato. Same cooking method applies – straight into the red curry sauce and cook.