Karahi Paste

If you feel like you've tried all the store curry pastes and are looking for a different flavour - look no further.  The following is an easy to throw together curry paste with Middle Eastern influences that will jazz up any curry in a flash.  We used it to make Chicken Karahi and it is gorgeous!  You can also mix it with yoghurt to make a lovely chicken or lamb marinade, or to provide a different pizza base sauce for something totally unique. The options are endless which is great because this recipe will do a couple of meals.  Basically - you've got to try this - it is delicious.

Ingredients

• 4 cloves garlic, minced
• 1 1/2 tsp ginger, minced
• 1 tbs curry powder
• 1 1/2 tsp tumeric
• 1 1/2 tsp paprika
• 1 1/2 tsp cumin
• 1 tsp garam marsala
• 1 tsp cardamon
• 1 tsp coriander seed
• 1 tsp dried chilli flakes
• Salt and pepper, to taste
• 2 tbs water, or as much as you need to make it a paste rather than a powder.
• Good quality Olive Oil, to cover

Potential Spins

Of course if you are a real connoisseur and have whole spices to grind in a mortar and pestle  all the better, but I just used the pre-ground versions.  I keep most of these spices in my pantry, but I did go out to buy some ground cardamon seeds for the recipe.

Method

1. Mix all ingredients
2. Use or store :)
3. If storing in the fridge, store in a sealable jar and top up with olive oil if it begins to grow dry, such as with basil pesto.
4. Use however you would normally use a spice paste - in marinating, in a curry, in a stir fry or even in scrambled eggs!  Basically - enjoy and get creative.

My Take Aways

I can't tell you how long this will last in the fridge (sorry!) because I'm just a normal person who loves cooking and have no qualifications in this area.  My gut says to use within a week or two, and to top up the oil if it goes dry, so there is always a thin layer on top of the spices.  Mine didn't go dry because we loved it so much we used it all up and now we need to make more! We used it for Chicken Karahi as the first meal, and with yoghurt as a chicken marinade, pan fried and served with side asparagus (pan fried in lemon juice and garlic) on another night.  Here's a pic.

Yumyumyum!

Both were great!  The Dragon was upset that we didn't have enough paste left for a third meal - he wanted it through scrambled eggs.  So we have to make it again very soon.  Take that as an indicator of its deliciousness!

Yummy yummy yummy.  That's all I have to say.