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Ingredients

Dry curry mix

Makes about 1 cup

  • 2 Tbsp (30ml) cumin seeds

  • 2 Tbsp (30ml) fenugreek seeds

  • ½ Tbsp (8ml) fennel seeds

  • ½ Tbsp (8ml) yellow mustard seeds

  • 1 Tbsp (15ml) black peppercorns

  • ½ Tbsp (8ml) sumac (optional)

  • ¼ cup (60ml) coriander seeds

  • 1 Tbsp (15ml) poppy seeds

  • 1 Tbsp (15ml) sesame seeds

  • 1 clove

  • 3 dried bay leaves

  • 3 dried curry leaves

Wet mix

  • ½ red chilli

  • 3 cloves garlic

  • 2cm knob fresh ginger

  • 4cm knob turmeric root or 2 tbsp dried turmeric

  • Glug of olive oil

  • Salt and milled pepper

Method

  1. Dry-fry spices and seeds over medium heat for about 2 minutes until aromatic. Cool.

  2. Once cooled, blend spices and leaves into a masala and store in a sealed container.

  3. When ready to make curry paste, place wet ingredients in a food processor with 2-3 Tbsp (30-45ml) masala mix. Blend to a fine paste.

  4. Add olive oil as needed to moisten.

  5. Adjust seasoning to taste.

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