Recipe for a versatile South Indian Paste
A recipe for a versatile South Indian Paste that can be kept in the fridge for up to two weeks. Use as a base for curries with either coconut milk or vegetable stock, or use to give flavour to soups, stir fries or roasted chicken.
Ingredients:
- 6 white onions, peeled and sliced
- 30g fresh ginger, peeled
- 6 cloves of garlic, peeled
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp turmeric
- 1 tsp garam masala
- 1 fresh green chilli, finely chopped
- 4 medium tomatoes, roughly chopped
- 1 tsp coconut sugar
- 10 fresh curry leaves
- 500g organic passata
- 3 tbsp coconut oil
- Pink salt and black pepper, to taste
Method:
- Add 2 tablespoons of coconut oil to a large, heavy bottomed frying pan and saut. the onions on a medium heat until golden.
- Crush the garlic and ginger in a pestle and mortar, then add to the fried onions and cook for a further 2 minutes. Remove the pan from the
heat and transfer the onion mixture to a dish. - Add a little coconut oil to the pan and gently fry the cumin, coriander, and turmeric for a minute, then add the garam masala and chilli and gently fry for another minute.
- Add the chopped tomatoes and passata to the pan and generously season with salt and pepper. Cook gently for 5 minutes, then add the cooked onion mixture, coconut sugar and fresh curry leaves to the pan and cook for 30 minutes on a low heat.
- Remove the sauce from the heat and allow to cool, then blitz in a food processor until smooth.