Curry paste

Yield: 1 servings

Measure Ingredient
2.00 teaspoon coriander seeds
2.00 teaspoon cumin seeds
2.00 teaspoon mustard seeds
2.00 teaspoon ground cloves
1.00 teaspoon turmeric
1.00 piece ginger - 2 long; peeled and chopped
⅓ cup white vinegar

In a spice or coffee mill grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste.

To make Curry Oil, mix half of paste with 1 cup vegetable oil.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-18-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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