1 Spoon/ Batch Cooking/ Vegan

Madras style curry paste

This is a quick and easy recipe for making your own “madras style” curry paste. It takes minutes to prepare but does require a lot of ingredients. The advantage of making it yourself is that you can mix it up according to your own preferences creating layers of flavour to suit your palate.

Fibro Food Fairy

Free From Information:

  • Dairy free
  • Egg free
  • Gluten free
  • Nut free
  • Soya free
  • Refined Sugar free
  • Vegan

Madras style curry paste

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By Fibro Food Fairy Serves: 12

A quick and easy recipe for making your own “madras style” curry paste


  • 4 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 teaspoons black mustard seeds
  • 2 teaspoons whole black peppercorns
  • Seeds from 3 cardamom pods or ½ teaspoon ground cardamom
  • 2 teaspoons fenugreek
  • 6 teaspoons garlic purée
  • 2 tablespoons ginger purée
  • 2 teaspoons hot chilli powder
  • 1 teaspoon turmeric
  • 2 tablespoons cider vinegar
  • 2 ½ tablespoons rice bran oil
  • ½ teaspoon salt



Heat the seeds and whole spices in a non-stick frying pan until fragrant. It is best to use a frying pan with a lid so that you can shake the spices from time to time. Remove from the heat and transfer to a spice grinder. Blitz to a powder.


Add the ground spices to a mini food processor before adding the rest of the ingredients. Blend to a paste.


Fibro Food Fairy Tip: The curry paste can be stored in a sterilised jar in the fridge or frozen into individual portions. I use approximately ½ tablespoon of curry paste per person. If you would like a slightly hotter curry then feel free to add some fresh chilli or dried chilli flakes to the paste. However I would begin with the basic recipe before experimenting as you can always add heat but it becomes tricky trying to take it away.

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