An Easy and Simple East-African Curry Paste Recipe
This is my go-to recipe for the curry paste I use for most of my curry dishes. The main stars of this recipe are ginger and chilli peppers. Devilishly hot, many dishes in African cooking are not complete without a few of these peppers.
I have used one medium de-seeded scotch bonnet in this recipe. A lot of the heat comes from the seeds, so de-seeding them and using just the flesh is a good way to reduce the potency of these peppers. But be guided by your palate.
I hope you find this base as versatile as I do!
- 10 g cilantro leaves
- 1 onion medium-sized
- 30 g ginger root peeled and grated
- 1 scotch bonnet pepper de-seeded*
- 2 garlic cloves
- 1 tbsp curry powder heaped
- 1 tbsp paprika heaped
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 lemon juice only
- To make the curry paste, first heat a pan and when hot, add the ground cumin, and ground coriander seeds to the pan. Roast for a few mins (2 - 3 minutes) until they are fragrant. Stir constantly to prevent the spices from burning. Remove from heat.
- Add all the ingredients into a food processor. Pulse until everything is finely blended together and has a paste-like consistency
* You can substitute the scotch bonnet peppers with jalapeño or serrano peppers.
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