Hatfield - Homemade Spice Pastes: Top 50 Most Delicious Spice Paste Recipes

The Balti curry requires this special paste to make it a unique dish.

To keep the paste vibrant and fresh, use all the fresh spices. Yields: Makes a cup Ingredients 5 tbsp of coriander seeds 3 tbsp of powdered cumin 2 cinnamon sticks 1 dried chilli 2 tsp of mustard seeds 2 tsp of fennel seeds 3 tsp of cardamom seeds 1 tsp of fenugreek seeds 6 bay leaves 3 tbsp of curry powder 2 tbsp of ground turmeric 1 tbsp of ginger powder 2 tbsp of olive oil 1 tbsp of white vinegar Method of Preparation

1. Toast all the ingredients in a frying pan for a minute then grind the mixture.
2. Add olive oil and vinegar to the mixture to form a paste.

This spice paste is the base for any good Balinese dish and adds big flavors to the curry dishes especially chicken curry dishes. When using for chicken curry dish use a big dollop of this paste. Yields: Makes one jar Ingredients 25 shallots, peeled and chopped 8 cloves of garlic, peeled and chopped 7 large red chillies, seeded and chopped A small piece of galangal, peeled and chopped A small piece of turmeric, peeled and chopped A small piece of fresh ginger, peeled and chopped 1 tbsp of coriander seeds 6 candlenuts 1/2 tsp of black peppercorns 1/2 tsp of white peppercorns 1 pinch of freshly grated nutmeg 3 cloves 1 pinch of cumin seeds 1/4 of sesame seeds 2 tsp of shrimp paste or mushroom sauce A stalk of lemongrass. 2 bay leaves A cup of coconut oil Method of Preparation

1. Except for lemon grass, bay leaves and coconut oil grind together all the ingredients.
2. Heat oil in a pan and saut lemon grass and bay leaves in it.
3. Add the grinded mixture till it turns to golden brown.
4. Cool the mixture and store it.

This paste is an excellent base for curries that include eggs or beans. It can also be used to marinade chicken and fish.

Yields: Makes 1 1/2 cups Ingredients 3 ounces of guajillo chilies, seeded, and deveined 3/4 cup of water 2 cloves garlic, peeled 1 1/2 tsp of apple cider vinegar 3/4 tsp of fine salt 3/4 tsp of sugar 1/4 tsp of ground cumin Method of Preparation

1. Toast the chilies until fragrant and then soak them in water for 30 minutes.
2. Put the 3/4 cups of water along with all the ingredients in a blender and blend till a smooth paste is formed.

This paste combines the flavors of turmeric, coriander seeds, mustard seeds and ground nut oil to create a wonderful and aromatic curry paste that has just the right amount of kick to it. Yields: Makes 1/2 cup Ingredients 2 cloves of garlic, peeled A small piece of fresh root ginger, peeled 1 tsp of turmeric 1/2 tsp of sea salt 2 tbsp of groundnut oil 2 tbsp of tomato puree 1 fresh green chili 1 small bunch of fresh coriander 2 tsp of cumin seeds 1 tsp of mustard seeds 1 tsp of fenugreek seeds 1 tsp of coriander seeds Method of Preparation

1. Toast all the spices till golden brown.
2. Grind them to a fine powder.
3. Mix together all the ingredients in a food processor to make a paste.

This is a mild version of the original curry paste but if you like your curries hotter then add extra chilies and leave the seeds in it. Yields: Makes 1/2 cup Ingredients 2 garlic cloves, peeled 1 tbsp of fresh ginger, peeled 12 tsp of cayenne pepper 1 tsp of garam masala 12 tsp of sea salt 2 tbsp of oil 1 tbsp of tomato puree 2 fresh green chilies 3 tbsp of desiccated coconut 2 tbsp of ground almonds 12 cup of fresh coriander 2 tsp of cumin seeds 1 tsp of coriander seeds Method of Preparation

1. Lightly toast coriander and cumin seeds in a frying pan till brown and remove them from heat.
2. Grind them until fine.
3. Now add the fine powder to other ingredients and make a smooth paste.

This paste is hot and spicy and has a vibrant reddish colour. The best thing about this curry paste is that you can use it for any meat and it will add a beautiful flavor to the dish. Yields: Makes 1/2 cup Ingredients 2 12 tbsp of coriander seeds, roasted and ground 1 tbsp of cumin seeds, roasted and ground 1 tsp of brown mustard seeds 12 tsp of cracked black peppercorns 1 tsp of chili powder 1 tsp of ground turmeric 2 crushed garlic cloves 2 tsp of grated fresh ginger 3 -4 tbsp white vinegar Method of Preparation

1. Mix together all the ingredients except vinegar.
2. Add the vinegar and mix to a smooth paste.

This is a favorite curry paste that is used in southern Thailand and if you want the full flavor of spices when making the paste then use a granite mortar and pestle to grind the ingredients. Yields: Makes a jar.

Ingredients 1/2 tsp of grated nutmeg 1 tbsp of coriander seeds, roasted 1 tsp of cumin seeds, roasted 4 oz shallot, chopped 1/2 tsp of ground cinnamon 1 oz of garlic, finely chopped 1 stalk of lemongrass, finely sliced 1/2 tsp of ground cloves 1 tbsp of sliced galangal 1 tbsp of chopped coriander root 1 tbsp of coarse sea salt 1 tsp of grated kaffir lime rind 10-15 large dried red chilies, roasted and chopped 1 tsp of ground white pepper 1-2 tbsp of Thai shrimp paste Method of Preparation

1. Mix together all the ingredients excluding the shrimp paste and grind them.
2. Afterwards add the shrimp paste to make a thick paste.