Curry Masala – taste of India in the US

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
Seafoods Cookbook
Shrimp Masala – Cookbook: Seafoods
Rita Jamshed Kapadia

Cookbooks are available on Amazon. 

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