Curry Paste

Prep Notes

A stainless steel or cast iron large pan or a wok is necessary, no Teflon as well as a spice mill to ground spices.


2 1/2 cups (600 ml)


1/2 cup coriander seeds (50g)

4TBSP cumin seeds (60 ml)

2 TBSP fennel seeds (30 ml)

4 dried red chillies

5 curry leaves

1 TBSP chilli powder (or cayenne pepper) (15 ml)

1 TBSP ground turmeric

1/2 TSP Himalayan pink salt (2.5 ml)

2/3 cup wine vinegar (150 ml)

1 cup olive or coconut oil (250 ml)


  1. Grind the whole spices to a powder in a spice mill (I use my nutribullet too!), transfer to a bowl and add the remaining ground spices.
  2. Mix the spices until well blended. Add the wine vinegar and stir. Add 5 TBSP (75 ml) of water and stir to form a paste.
  3. Heat the oil in a pan (avoid Teflon) and stir-fry the spice paste for 10 minutes, or until all water has been absorbed. When the oil rises to the surface, the paste is cooked.
  4. Allow it to cool slightly in the pan before transferring it to an airtight jar.

Note that curry paste will keep for 3-4 weeks after opening in the refrigerator.


Recipe from the Complete Indian Cooking by Baljekar, Fernandez, Husain and Kanani.