Curry Masala – taste of India in the US
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
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.