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Recipe for Kashmiri Curry Paste

Recipe for Kashmiri Curry Paste

Recipe for Kashmiri Curry Paste

(Ref: RCP323)

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Kashmiri Curry Paste...

Preparation Time:

10 mins

Cooking Time:

10 mins


Kashmiri Chilli Peppers - 15
 Fennel Seeds - 1-tsp
 Cumin Seeds - 2 tsp 
 Fenugreek Seeds - 3 tsps
 Coriander Seeds - 2-tsp
 Black Peppercorns - 2-tsp
 Cassia Bark - 3-cm
 Bay Leaves - 3
 Turmeric Powder - 1/2 tsp
 White Wine Vinegar - 50ml
 Vegetable Oil - 100ml


• Pour all the spices into the pan and roast over low to medium heat for 2-3 minutes or until warm.

• Place the roasted spices in a grinder and blend until fine (you can also use a mortar and pestle if grinder is not available).

• Once you reached the desired texture of the blended spices, pour 100 ml of water and blend a little bit more.

• Place the mixture in a pan together with vegetable oil, then turn on flame to medium high.

• Stir continuously for 2-3 minutes until it sizzles, then turn off the heat.

• Add the white wine vinegar and stir slowly.

• Let the mixture cool, then transfer into a jar with air tight lid for better and longer preservation.

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