Curry paste (wet masala)

Yield: 2 cups

Measure Ingredient
1 teaspoon Saffron threads OR
1 teaspoon Ground turmeric
½ cup Coriander seeds
2 teaspoons Anise seeds
2 teaspoons Cloves
2 teaspoons Cumin seeds
2 teaspoons Black peppercorns
2 teaspoons Mustard seeds
1 large Onion; finely chopped
4 \N Garlic cloves; chopped
\N \N Fresh hot peppers pref Scotch Bonnet to taste

Soak the saffron threads in a little water, and using a mortar and pestle, grind into a paste. Grind all the remaining ingredients in a coffee mill or spice grinder, a little at a time, to make a paste.

Remove the seeds from the hot peppers, unless a very hot curry paste is wanted. Use as directed in recipes, or to taste. Keep refrigerated in jars for no more than a day or so.

Submitted By DIANE LAZARUS On 01-13-95

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