WEEKDAYS 1e|12c|p

Michael Symon's Curry Paste

Michael Symon
Servings: 4 to 6
1 to 30 min
Part 1 of 2

Curry Sauce

  • Ingredients
  • step-by-step directions
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.
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