Madras Mulligatawny Curry Paste

Ingredients

• 4 tablespoons Coriander seeds (To be roasted and ground)
• 2 tablespoons Cumin seeds (To be roasted and ground)
• 1 tablespoon Black peppercorns (To be roasted and ground)
• 2 tablespoons Turmeric powder
• 1 tablespoon Dry ginger powder
• 8 cloves Garlic cloves, peeled (To be ground into paste)
• 0.5 cup Mustard oil (Or vegetable oil as substitute)
• 0.25 cup White vinegar or malt vinegar (For grinding spices)
• 1 tablespoon Salt (Adjust to taste)

Instructions

1. 1Heat a dry skillet over medium heat. Add coriander seeds, cumin seeds, and black peppercorns. Roast, stirring frequently, until fragrant and lightly darkened, about 3-4 minutes. Remove from heat and let cool completely.
2. 2Transfer the cooled roasted spices to a spice grinder or mortar and pestle. Grind to a fine powder. Set aside.
3. 3Crush or grind the garlic cloves with a little vinegar (about 2 tablespoons) to form a smooth paste. The garlic should be bruised and ground, not just chopped.
4. 4In a bowl, combine the ground roasted spices with turmeric powder, dry ginger powder, and salt. Add the garlic paste and remaining vinegar. Mix thoroughly to form a thick paste, adding more vinegar if needed to achieve a spreadable consistency.
5. 5Heat mustard oil in a heavy-bottomed pan or earthen pot over medium heat until it begins to smoke slightly. Reduce heat to medium-low and add the spice paste. Fry the paste, stirring constantly, until the oil begins to separate from the spices and the raw smell disappears, about 8-10 minutes. The paste should darken slightly and become fragrant.
6. 6Remove from heat and allow the curry paste to cool completely. Transfer to a clean, dry glass jar. The paste can be stored in the refrigerator for up to 2 weeks, or frozen for up to 3 months. Use as needed for curries, adding meat, vegetables, or lentils along with water or stock.