Madras-Style Curry Paste


  • 100 g (1 cup) ground coriander
  • 50 g (1/2 cup) ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon black mustard seeds, ground
  • 1 tablespoon chilli powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon salt
  • 2 tablespoons crushed garlic
  • 2 tablespoons finely grated fresh ginger vinegar, for mixing
  • 185 ml (3/4 cup) oil


  1. Combine the ground spices and salt in a bowl.
  2. Add the garlic and ginger and just enough vinegar to make a smooth, thick puree.
  3. Heat the oil in a saucepan over high heat.
  4. When the oil is hot, add the spice mixture, then reduce the heat and stir constantly until the spices are cooked and the oil starts to separate.
  5. Remove from the heat and allow to cool.
  6. Store in an airtight jar in the refrigerator for up to 3 months.
  7. You can substitute it for garlic, ginger and spices in many other recipes – it’s up to you and your taste buds.