Description
I love to cook new and interesting dishes, and increasingly in the recipes I found such an ingredient like curry paste. There are many options. You can, of course, buy a jar of the paste, but much more fun to cook it ourselves, picking up the spices according to your taste. I propose my version. Curry paste delicious additive to hot dishes, sauces or marinades for meat, fish, poultry.
Ingredients
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Onion
1 шт
-
Garlic
3...4 зуб.
-
Ginger
1
-
Vinegar
1 ст. л.
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Coriander
2 ст. л.
-
Curry
1 ст. л.
-
Cumin
1 ч. л.
-
Black pepper
1 ч. л.
-
Cinnamon
1 ч. л.
-
Carnation
1 ч. л.
-
Salt
1 ч. л.
-
Vegetable oil
1 ст. л.
-
Mustard
1 ст. л.
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Chili
1/2 шт
Cooking
Peel the onion, ginger and garlic, prepare the greens. The amount of ginger - you can see the photo. All finely chop. Grain mustard dry the pan.
All of the above ingredients, fold in a blender (I prefer a bowl of dry food), add the vinegar and grind until smooth paste. I added all the ingredients slowly. Pasta will be on the walls, collect with a spoon and send it back in the bowl of a blender. You can also add chili pepper to taste, enough for me the sharpness of the ginger and mustard. If you have the patience, you can use a grater or mash these all in a mortar.
Put pasta in a bowl and add all other dry spices. Mix well. Aroma what!
Store the paste in two ways. To fill the molds for ice and freeze.
Or store in a jar in the fridge, the Bay pasta 1st. spoon oil for better conservation.
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