Monday, December 25, 2006

Curry Paste

This curry paste is always in my fridge, I usually make it fresh about once a week, can be frozen too. It's a basic curry paste and you can embellish it to whatever your cooking. I use this paste as a fish or chicken marinade. To make a tandoori paste just add yogurt and garam masala to it. I also use it in Chinese or Thai cooking. When making a curry, I just saute some onions, and this paste and tomatoes, fry well, add coconut milk and veggies or chicken, and it's done.

Pretty versatile huh!!!

Whole head of garlic

2 inch fresh ginger

2 tbsp vinegar

1/4 tsp salt

Blend till smooth. Keep in plastic or glass containers, avoid metal containers as there is vinegar in it. IThe vinegar and salt act as preservatives.

Indian Masala Seasoning

Kalyn's Kitchen's herb blends inspired me to make my own seasoning blend with a Indian twist, I usually give Chai Tea Mix, and a Pulao Mix as Christmas gifts. I am a teacher too and have a lot of co-workers that I usually give gifts to, so this seasoning blend would be something different. I do have some staunch fans for my Chai Tea Mix, and they ask me every year for it. Anyway here goes my Indian Masala recipe. This seasoning can also be used for tandoori chicken/vegetables/fish, by mixing some yogurt and salt to the masala and marinating in it and then broiling it. Yummy !!!!

4 tbsp garlic powder
2 tbsp ginger powder
2 tbsps onion powder
2 tbsp chilli powder
3 tbsp cumin powder
4 tbsp coriander powder
1 tsp dried oregano
2 tbsp dried parsley
1 tbsp garam masala powder
1 tsp turmeric

Mix everything until combined. This seasoning can be used on chicken, turkey, pork, fish, and any vegetables as a rub or a marinade. Can be used instead of curry powder too.

If you don't have garam masala just mix 1 tsp clove powder, 1 tsp cinnamon, 1 tsp cardamon powder, a pinch nutmeg.

Thanks for the idea, Kalyn.