Veni­son madras

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MAKES enough for 3 curries PREP 20 mins COOK 3 mins EASY G

3 tbsp each cumin and co­rian­der seeds

1 star anise

½ tsp chilli pow­der 4 tbsp garam masala 4 black pep­per­corns 1 tbsp ground turmeric 1 tsp tamarind paste 1 tbsp malt vine­gar ½ cin­na­mon stick, bro­ken in half

1 green chilli, sliced 1 bunch co­rian­der, chopped

200g jar roasted pep­pers

Toast all the spices in a fry­ing pan, then leave to cool. Tip into a spice grinder and blend to a fine pow­der, then add the tamarind paste, vine­gar, cin­na­mon stick, chilli, co­rian­der and roasted pep­pers. Blend to a course paste, then trans­fer to a con­tainer. Can be made a day ahead.

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