Anyone who knows me will know how much I love a good Gujarati curry or shaak. There is just something so nostalgic and comforting about eating food that you grew up with, meals that you know and love, and tastes that ignite happy memories of years gone by.
This curry paste is a recipe my mum gave me when I left home and craved her food. It makes anything I put it in to taste like she made it for me.
Just a large spoonful forms the perfect base for traditional curries, and saves so much time. It takes 5 minutes to mix this together, and tastes way better than any store-bought varieties.
To use, I heat up some oil in a pan, add mustard seeds and let them pop, before adding a heaped tablespoon of this paste, along with some cumin seeds. I fry these spices and then add tomatoes, letting them cook through, before adding whichever beans or vegetables I have to hand.
I usually make it in batches and then freeze what’s left in an ice tray, so that I always have some flavour-filled cubes to hand!
INGREDIENTS (Makes enough for 2-3 curries)
5 tsp cumin coriander powder
2 tsp salt
1/2 tsp sugar
1/2 tsp cinnamon powder
2 tsp red chilli powder
1/2 tsp turmeric
Handful chopped coriander (leaves and stalks)
1/2 tsp dried garlic (or fresh)
1 tsp gram flour
3 tbs sunflower/ rapeseed oil
- Mix all of the dry spices in a bowl
- Add the oil
- Mix, taste and adjust seasoning as required. The paste should be fairly salty and quite spicy, with quite a lot of oil (this will preserve it for longer in the fridge)
- Transfer to a jar and refrigerate for up to 3 days, or freeze in cubes
I use this paste for curries, but it would also work as a marinade for tofu or paneer
It is also a great base for stir fried vegetables and noodles if you are looking to create an indo-fusion dish