Indian Curry Paste

One of my favourite things to make is a curry, and people need to be aware how easy this is to do from scratch. A paste takes very little time, and it’s always better when you make it yourself. Make it in bulk, freeze it down, and you’ve saved yourself time for the next curry.

Preparation Time:  10 Minutes                                                                                                                 Serves:  12


  • 6 Large Chillies
  • 6 Large Garlic Cloves
  • 2.5″ Cube Ginger
  • 1 Onion
  • 12 Cloves
  • 2tbsp Fennel Seeds
  • 3tbsp Ground Cumin
  • 3tbsp Ground Coriander
  • 1.5tbsp Ground Turmeric
  • 1.5tbsp Ground Cinnamon
  • 1.5tbsp Chilli Powder
  • 1.5tbsp Paprika


1. Roughly chop, and then blend the first 4 ingredients in a food processor.

2. Toast the fennel seeds & cloves in a dry pan for 2 minutes, then grind to a powder in a pestle & mortar. Mix in the other spices, then throw into the food processor with the paste and blend.

3. This should make approx 400g of paste, 30g per portion.

Bonus Bits

– This will keep in the freezer for several months, so separate up into 30g portions or family sized portions, and freeze in little bags or cling film.

– From this base of flavours you can make many styles of dish: The obvious one would be a curry with either a stock, tomato or coconut milk base. But also try as a marinade for some meat, fish or kebabs.

– All of these dry spices should always be well topped up in the spice rack. For even better & fresher flavours buy the spices in their original form and grind down. Recipe to follow soon!

3 Responses to “Indian Curry Paste”
  1. Herbifit says:

    I never understand people who buy curry paste. I always find it too insipid and it is so easy to make yourself. Do you dry fry the seeds before grinding? I have always done it because everything I read says I need to but I wonder how much difference it makes.
    This is my favourite simple curry at the moment


    • I agree, spread the word about the home made curry paste! I do dry fry the fennel seeds and cloves before grinding, it releases the flavour and they grind easier. I do the same when using cumin & coriander seeds too.

      Nice recipe by the way, a different blend again for the paste.

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