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Recipe for Kashmiri Curry PasteClick image to enlarge

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.

"Dear Spices of India, Finding your web site was tops now I've got lots of spices so good cooking from now on. It was easy to order and very fast delivery. Will order again - THANX"

- Gordon Barrington