Curry paste (wet masala)
2 cups
Ingredients
| Quantity | 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 | Garlic cloves; chopped | |
| Fresh hot peppers pref Scotch Bonnet to taste | ||
Directions
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