Curry Masala – taste of India in the US

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Curry Paste

5 to 6 red chillies roasted

2 tsp jeera

2 tsp coriander seeds

1 tsp ginger garlic paste

2 tsp sesame seeds

5 to 6 cashews

some kokam

250 gms freshly grated coconut

few curry leaves

1 small onion

1 small tomato

1 tsp kashmiri red chilly powder

In a pot, heat 3 tbp of oil and fry all of the ingredients for 5 minutes. Use low heat and add oil if needed. No water. Take off heat and cool.

Put in a grinder and grind to a fine paste.

Your Curry Paste is ready to be used for making Curry Chawal.

Can be used in Fish Curry, Shrimp Curry, Egg or Meat Curry.

Curry Paste
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