Michael Symon's Curry Paste
- 3 tablespoons Coriander Seeds
- 2 tablespoons Cumin Seeds
- 1 tablespoon Mustard Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Black Peppercorns
- 1-2 Dried Chiles (depending on preference)
- 1 teaspoon ground Tumeric
- 1 teaspoon ground Cinnamon
- 1/2 cup Cilantro Leaves (picked)
- 1 thumb-size piece fresh Ginger Root (peeled)
- 4 Garlic cloves (finely minced)
- 1 teaspoon Salt
- 1/4 cup Vegetable Oil (plus more for storing)
- Toast the whole spices in a saute pan over low heat. Cook, stirring often, until the mustard seeds start to pop and the spices are fragrant, about 3 minutes.
- Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
- Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
- Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.