VegetableBoosted Madras Curry Paste
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Ingredients
Instructions
- 1
**Prepare your Peppers**: Roast the red and green bell peppers until the skin is charred. Let them cool, peel, and remove the seeds.
- 2
**Toast the Spices**: In a dry skillet over medium heat, toast the dried red chilies, cumin seeds, coriander seeds, and black peppercorns for about 2-3 minutes, stirring frequently until fragrant. This step enhances the flavors beautifully!
- 3
**Pound the Paste**: In your mortar and pestle, start by grinding the toasted spices to a fine powder.
- 4
**Add Aromatics**: Add the garlic and ginger to the spice mix and pound them into a smooth paste.
- 5
**Incorporate Vegetables**: Next, add the roasted bell peppers, fresh coriander, turmeric, tamarind paste, and salt into the mortar. Continue to pound until everything is well combined and you have a smooth, vibrant paste.
- 6
**Add Oil**: Drizzle in the vegetable oil, mixing it in to help with consistency.
- 7
**Taste and Adjust**: Give it a taste and adjust the salt or tamarind if needed.
Backstory:
This paste blends traditional Madras spices with the natural sweetness of bell peppers and a hint of fresh coriander, creating a multi-dimensional flavor profile that will elevate your dishes. Perfect for a quick weeknight meal!
