Green Curry Masala

This is another of those stock curry pastes from Pat Chapman (who in turn got it from Ivan Watson) that will keep indefinitely in the fridge (it has a permanent place in mine,) if prepared correctly. This is very distinctive mixing fresh coriander and mint to give a sharp herby flavour that can be used on its own with vegetables as in Green Vegetable Fry, mixed with yoghurt to form a marinade for chicken or added to any other curry to enhance flavours. The recipe will make enough for a 0.25 litre kilner jar.

Ingredients

• 1 tsp. fenugreek seed, soaked overnight in water.
• 6 cloves garlic, chopped
• 2 tbsp. chopped fresh ginger
• 3 tsp. sea salt
• 3 tsp. turmeric
• 2 tsp. chilli powder
• 8 cloves
• 10 green cardamoms
• 40g fresh coriander leaf
• 40g fresh mint leaf
• 120ml vinegar
• 50ml sesame oil
• 120ml vegetable oil

Method

1. Remove fenugreek seeds from water. They should have swollen and may acquire a jelly like coating. Grind all hard spices together until fine.
2. Puree all ingredients except vegetable oil (using a food processor for ease.)

3. Heat vegetable oil in wok and gently fry the puree for about 5 minutes, stirring frequently to stop it sticking to pan. Allow to cool for 3 or 4 minutes. If oil floats to top, it is done. If not add a little more oil and fry some more. Be careful not to burn the garlic and ginger though.

4. Allow mixture to cool down a while and store in clean kilner jar. Put in fridge once totally cool. As you use it, make sure paste has a slight covering of oil before returning to fridge.

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