User Guide

KORMA CURRY PASTE

2 cloves Garlic

1 thumb sized piece of Ginger

½ tsp Cayenne pepper

1 tsp Garam masala

½ tsp Salt

2 tbsp Vegetable oil

1 medium tomato

2 Green chillies

2 tbsp Blanched almonds

2 tsp Cumin seeds

1 tsp Coriander seeds

1 bunch Fresh coriander

Place all ingredients in the blender jug and blend, gradually increasing the speed to maximum.

Blend until a smooth paste is formed. Use the tamper to push ingredients to the blades. If

necessary, turn o the blender and scrape down the sides with a plastic spatula. Store in the

fridge in an air tight container for 2-3 days.

Tip: When using the paste, make sure you fry the paste in plenty of oil to cook the chilli and

release the avour of the spices.

VINDALOO CURRY PASTE

2 cloves Garlic

1 thumb sized piece of Ginger

6 large Red chillies

1 tbsp Turmeric

½ tsp Salt

3 tbsp Vegetable oil

2 medium Tomatoes

1 tsp Black pepper, cracked

½ tsp Cloves, ground

2 tsp Coriander, ground