Quick curry paste needed now please!!!

[painauchocolate]

I have some left over chicken and veg and want to make a curry have lots of spices, fresh ginger and onion, corriander in fridge but not sure how to start - please help me knock something together!

just had a quick google and found this, which I'm bookmarking for future reference :)

hth

Jamie Oliver's are delicious and easy peasy.

Great minds

er no instructions on what to do with the ingred!!

they're at the bottom painau
:)

'To make any of the above curry pastes
First peel the garlic and ginger ? Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan ? Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat ? Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder ? Either way, when you?ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste'

ops at bottom dont have a food processor ahhh!!!!!!!!

neither do I, just mush together in a bowl with oil, it'll be fine
(you can tell I'm a technical cook, can't you :)

My fave spice paste - is a goan recipe

In a blender put:

5 cloves garlic
big bit of ginger
3 or 4 chillis (can substiture chilli powder, or combo or chilli & paprika)
big desertspoon tamarind
teaspoon powdered fennel

dry fry the following for 3 mins or so, then grind in pestle & mortar, then throw into the above blender:

6 peppercorns
6 cloves
star anise
cumin seeds
desertspoon poppy seeds

Then, slosh some white wine vinegar in and blend it until paste texture.

meanswhile, chop 2 onions and fry on low heat for 20 mins, with 2 bay leaves and a cinammon stick. They NEED to be cooked this long as this adds flavour. They will go a mid brown colour.

Then, add spice paste and fry with onions on med heat, stirring constantly. You will see some oil some out the spice paste (it seems to seperate, difficult to explain).

Then add chopped chicken or pork. Stir into spice paste. DO NOT brown the meat as it will go tough. Add enough stock to cover.

Put lid on and leave for however long you like - couple of hours - on lowest heat possible. Just before ready to eat turn heat up to medium, add about 10 curry leaves and a spoonful of jaggery (or brown sugar).

Very nice - can be made as hot or mild as you like with addition/removal of chillis.

Easy curry.

Grind the dry spice with a pestle and mortar.

Not got one?. Put the spices in a freezer or sandwhich bag and grind with flat end of rolling pin or round if not flat.

You can then toast the spices for 1-2 mins in a dry medium heat pan - (until you get the fragrance).

Now put spices in a bowl and drizzle in some oil/veg oil and mix, add enough until you have a nice paste mixture.

Chop/slice onions and ginger into small batons. Heat oil in pan, let meat sear and colour. Now add spice paste and coat meat. Fry for about 5 mins, then add onion and ginger and other veg. fry until veg soft.

Add enough stock to cover meat, simmer for about 30 mins. I aslo add small cup of milk to stock to sweeten the dish.

Stir in fresh chopped coriander and serve with rice.

If you want more heat and flavour. A few mins before serving add some lime pickle paste. Handy staple that one.

Concur with shoving some lime or mango pickle in at the end. Also jazzes up any leftover curry the next day,

thanks al but Ive had a go and just ruined my paste too much spices so now need another recipe for left over chicken!!!

Mix half the paste with yogurt and use it as a marinade?