Mak­ing your own curry paste is sim­ple and re­ward­ing

Mak­ing your own curry paste is sim­ple and re­ward­ing

Life & Style Weekend - - WELCOME // INSIDE TODAY -

Ren­dang curry paste

In­gre­di­ents: ◗ 1 brown onion, coarsely chopped ◗ 3 long fresh red chill­ies, seeded, coarsely chopped ◗ 3 small fresh red chill­ies, seeded, coarsely chopped ◗ 1 stem le­mon­grass, pale sec­tion only, finely chopped ◗ 3 gar­lic cloves, crushed ◗ 2 tsp tamarind puree ◗ 2 tsp finely grated fresh gin­ger ◗ 2 tsp ground co­rian­der ◗ 2 tsp ground cumin ◗ 1 tsp turmeric ◗ 1⁄2 tsp salt

Method: Blend the onion and com­bined chilli, lemon grass, gar­lic, tamarind puree, gin­ger, co­rian­der, cumin, turmeric and salt in a blender un­til a smooth paste forms.

Cook’s tips: For a hot­ter curry paste, re­place 1 long fresh red chilli with 3 small ones, which have more kick, or sim­ply keep some of the seeds in the chill­ies.

Keep a wooden spoon just for cur­ries. The wood ab­sorbs flavours that can be re­leased when you make other dishes.

To store curry paste, trans­fer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to one month.

To freeze curry paste, spoon into ice-cube trays. Trans­fer to a seal­able plas­tic bag and freeze for up to three months.

PHOTO: THINKSTOCK

For a hot­ter curry paste, use smaller chill­ies.

Au­thor: Michelle Southan. Im­age credit: Mark O’Meara

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