Curry pastes

A spoonful of two of curry paste in a dish provides a huge punch of flavour in lots of South or South East Asian dishes. These can be bought in all supermarkets, but are even more delicious when home made. And the best thing about them is you can make a batch, and freeze the rest for next time!

Indian curry pastes

Korma curry paste - one of the milder Indian curry pastes, Korma is a deliciously sweet curry, with the paste often containing nuts and coconut. To make, put 1/2 tsp. chilli powder, 1/2 tbsp. garam masala, 1/2 tsp. ground turmeric, 1/2 tbsp. cumin seeds and 1 tsp. ground goriander in a dry frying pan, and toast for a couple of minutes over a medium heat. Transfer to a food processory or pestle & mortar. Add 2 peeled garlic cloves, 3cm ginger, 1 tbsp. tomato puree, 1 green chilli, 2 tbsp. ground almonds, small handful of coriander, 2 tbsp. desiccated coconut, 2 tbsp. vegetable oil and 1 tsp. vegetable oil. Blend until you have a paste.