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Keralan curry paste and garam masala
Fruit and vegetables
40g/1½ oz fresh root
ginger
, roughly chopped
10–12 fresh
curry leaves
2–3 whole red
chillies
(kashmiri, kanthari or bird's eye will work)
Tins, packets and jars
100ml/3½fl oz
coconut milk
Cooking ingredients
65g/2¼oz
desiccated coconut
soaked in 100ml/3½fl oz hot water
1 tsp ground
turmeric
2 tsp ground
cumin
, dry toasted in a pan
1 tsp
salt
30ml
sunflower oil
1 tsp black
mustard seeds
1 tsp
peppercorns
6 green
cardamom
pods
2
star anise
5
cloves
5cm/2in
cinnamon
stick
2 tsp
fennel seeds
2 tbsp
coriander seeds
¼
mace
blade
½ tsp ground
nutmeg
Back to recipe
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