RCI-SP.005.0107.001
Colombo curry paste
Colombo curry paste from the Recidemia collection
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- tb turmeric1 ½ unit
- tb coriander seeds1 ½ unit
- tb black mustard seeds1 ½ unit
- tb black peppercorns1 ½ unit
- tb cumin seeds1 ½ unit
- garlic cloves peeled and grated3 unit
- Fresh habenero chilies OR2 unit
- Red jalape¤o peppers seeds and stems removed minced4 unit
Method
1
Combine the coriander seeds, black mustard seeds, black peppercorns, and cumin seeds in a dry skillet over medium heat.
2
Toast the spice mixture, stirring occasionally, until fragrant and lightly darkened, approximately 2-3 minutes.
3 minutes
3
Transfer the toasted spices to a mortar and pestle or spice grinder and pound or grind into a coarse powder.
4
Add the turmeric to the ground spice mixture and stir to combine thoroughly.
5
Mince the fresh habanero chilies and red jalapeño peppers, removing seeds and stems for a milder heat if preferred, or leaving seeds for full intensity.
6
Combine the grated garlic with the minced chilies in a mortar and pestle or food processor.
7
Add the ground spice mixture to the garlic and chili paste and pound or process until a smooth, unified paste forms, scraping down the sides as needed.
8
Transfer the finished colombo curry paste to a clean glass jar or container and store in the refrigerator for up to 2 weeks, or freeze for longer storage.