Ingredients
| 5 cardamom pods | |
| 2 teaspoons coriander seeds | |
| 1 teaspoon cumin seeds | |
| 1 teaspoon fennel seeds | |
| 1 teaspoon fenugreek seeds | |
| 2 teaspoons chopped fresh turmeric or ½ teaspoon dried turmeric | |
| 3 fresh red chillies, chopped | |
| 4 tablespoons master chilli paste |
This is a Singaporean-Indian-style curry paste that you could also use for dishes such as curry puffs, fish curry or mee rebus.
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Instructions
| 1. | Crush the cardamom pods to release the seeds. |
| 2. | Put the cardamom seeds and pods, coriander, cumin, fennel and fenugreek seeds into a cold frying pan. |
| 3. | Place over a low-medium heat (the heat should be low enough that you can stir the spices around with your hand) and toast slowly until crunchy and fragrant, about 5 minutes. |
| 4. | Tip onto a plate to cool. |
| 5. | Discard the cardamom pods. |
| 6. | Grind the spices to a powder in a grinder or mortar and pestle. |
| 7. | Transfer to a blender with the turmeric, fresh chilli and master chilli paste and grind to a paste adding a splash of water if needed. |
| 8. | The paste will keep refrigerated for 5 days, or freeze it. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Lascelles.