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4–6
Easy
1 hr 15
By Sue Quinn
Published 2015
Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than shop-bought paste. This paste is quite mild so add another fresh red chilli and/or more chilli powder if you prefer more heat.
To make the curry paste, toast the seeds in a dry frying pan until fragrant. The mustard seeds will start to pop when ready. Set aside to cool. Put the remaining paste ingredients in a mini food processor or mortar, add the cooled seeds and blitz or pound to a paste.
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