Raw Curry Paste Basic

1. 1

   Put all of the ingredients into a food grinder (wet grinder) and make a thin paste.

2. 2

   You can add a bit of water if needed but make sure to use as little water as you can.

3. 3

   In case you have added too much water, once the paste is ready you can drain excess water by pushing the mixture through a sieve.

4. 4

   Now once the paste is ready, you can store all of it in 2-3 airtight containers depending on size (make sure they are airtight as this paste leaves a very bad odor in the fridge and everything will end up smelling like onions.

5. 5

   Yuck!

6. 6

   Incase you end up with more than you can consume that week, then you can even freeze this for 1-2 weeks.

7. 7

   It remains just as good after defrosting.

8. 8

   Use in all those curries or non curry dishes where we use onion- garlic-ginger paste.

9. 9

   Use according to your recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.