Title: Mild Curry Paste
Categories: Spice Curry Condiment
Yield: 1 Servings

60	g	Coriander Seeds
30	g	White Cumin Seeds
20	g	Fenugreek Seeds
25	g	Gram Flour - Besan
25	g	Garlic Powder
20	g	Paprika
20	g	Turmeric
20	g	Garam Masala (Separate
		Recipe for this if anyones
		Interested)
5	g	Ginger Powder
5	g	Chilli Powder
5	g	Ground Mustard seeds
5	g	Ground Black Pepper

Method.

Roast first three ingredients for 10 mins at gas mark 3. Grind to a powder Add to rest of Ingredients and. Mix together. Best left to bland and mature for at least four weeks. Can be used as powder or made into a paste will keep almost indefinitely as follows Mix powder with 7 fl ozs vinegar (any type) to make a paste. Heat 7 fl ozs vegetable oil in a frying pan. Add paste to pan and fry at a medium heat and fry for 5 minutes until most of liquid has cooked out. Store in a sterilised and well sealed jar.

Andy Hemingway du11@cityscape.co.uk From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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