Making your own spice pastes, curries and fragrant rice is simpler than you think!
WHY MAKE YOUR OWN PASTE?
Like many things made from scratch, making your own curry paste can be a bit of a revelation. Instead of muddied flavours, there’s a distinct freshness and clarity of flavour when you make your own. When flavours are this good you will find that you can keep your curries quite simple. Use pastes thinned with a little oil and lime juice to marinate chicken, lamb, beef or seafood. And don’t forget they can also be used as the base for wonderful soups.
How to store curry paste
Choose glass above anything else to store your pastes in, its non-porous surface won’t transfer flavours. For lids, choose tight-sealing glass, rubber or non-toxic plastic. Pastes such as tapenades and curry, and green sauces such as pesto, won’t oxidise (darken) if they are covered with a thin film of oil.
LAMB & FRESH HERB CURRY
PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4
1kg boneless lamb shoulder, trimmed, cut into 2cm cubes
3 medium (450g) brown onions, sliced thinly
1 teaspoon salt
1 teaspoon ground chilli
2 teaspoons finely grated fresh ginger
1 clove garlic, crushed
1 teaspoon ground turmeric
2 teaspoons tamarind paste
2 tablespoons vegetable oil
2 cups (500ml) water
1 cup loosely packed coriander leaves
½ cup loosely packed mint leaves
4 fresh long green chillies, chopped coarsely
¼ cup (60ml) lemon juice mint leaves, extra, and warm naan bread, to serve
1 Combine lamb, onion, salt, ground chilli, ginger, garlic, turmeric, tamarind, vegetable oil and the water in a large heavy-based saucepan. Bring to the boil, then reduce heat to a simmer. Cover and simmer gently for 45 minutes or until tender.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
