Madras Curry Paste

I’ve finally made my own madras curry paste. It turned out pretty great actually.

Madras Curry Paste
  • 2½ tablespoons coriander seeds, dry-roasted and ground
  • 1 tablespoon cumin seed, dry-roasted and ground
  • 1 teaspoon mustard seeds, dry-roasted and ground
  • ½ teaspoon cracked black peppercorns
  • 1 teaspoon ground chili (not the Southwestern chili powder)
  • 1 teaspoon ground turmeric
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh ginger, grated
  • 3 - 4 tablespoons white vinegar (I used apple cider vinegar)
  1. Combine all ingredients except vinegar in a bowl. Mix well.
  2. Add vinegar a bit at a time to make a smooth paste.
  3. Keeps up to one month in an airtight container in the fridge.


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