Green masala paste

Name: Green masala paste
Yield: Makes about 600 ml/20 fl oz
Cuisine: Indian
Ingredients: 1 tablespoon fenugreek seeds; 400 ml/12½ fl oz malt vinegar; 3 cups chopped mint leaves; 2 teaspoons cumin seeds; 2 teaspoons freshly ground green cardamom seeds; 300 ml/10 fl oz vegetable oil; 50 ml/1½ fl oz sesame oil; 50 ml/1½ fl oz fish sauce; 3 tablespoons finely chopped ginger; 1 tablespoon finely chopped fresh turmeric; 2 tablespoons ground turmeric; 1 teaspoon freshly ground cloves; 4 cups chopped coriander/cilantro/Chinese parsley leaves; 4 cups chopped coriander/cilantro/Chinese parsley leaves; 4 cups chopped coriander/cilantro/Chinese parsley leaves; 25 cloves garlic, finely chopped

Preparation info

Makes about
600 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

400 ml/12½ fl oz malt vinegar
1 tablespoon fenugreek seeds

Oceania
Asia
India
Australia
Spice Mix
Pescatarian

Method

Bring malt vinegar and fenugreek seeds to the boil in a stainless steel or enamelled saucepan. Remove from heat and set aside for 6 hours, or overnight.
Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
Process all ingredients, in small batches if necessary, to a smooth, fine paste in an electric blender or food