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.
Meanwhile, heat the remaining oil in a large pan and cook the onions, stirring frequently, over a medium–high heat until soft and starting to turn golden, about 8 minutes. Stir in the remaining curry paste and cook for 4 minutes more. Add the tomato passata and
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