1. Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on). 2. Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat. 3. Add the ginger, garlic and chillies, fry for another 3 minutes. 4. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick. 5. Add the remaining spices and after 30 seconds add the tomato and coriander. 6. Stir in 2 cups of water and salt. 7. Simmer over a low heat for 15 minutes and stir every so often. 8. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months. 9. TO USE THIS PASTE: 10. Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
