Tom Kerridge’s madras curry paste
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Prep Time: 20 minutes
Cook Time: 3 minutes
Total: 23 minutes
Servings: 3
Author : Tom Kerridge
Ingredients
Export 12 ingredients for grocery delivery
Instructions
Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.
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