Ingredients
- 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
Units:
Instructions
- 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
Recipe Notes
* You can substitute the scotch bonnet peppers with jalapeño or serrano peppers.