Balti paste from scratch

Serves:

Ingredients

• 5 tblsp coriander seeds
• 3 tblsp powdered cumin
• 2 cinnamon sticks
• 1 dried chilli or 2 fresh chilli (or if you must 1 tsp chilli powder)
• 2 tspn mustard seed
• 2 tspn fennel seed
• 3 tspn cardamom seed
• 1 tspn fenugreek seed
• 6 bay leaves
• 3 tblsp curry powder
• 2 tblsp ground turmeric
• 1 tblsp ginger powder

Method

Place all ingredients into a frypan over high heat, stir and toast for approximately 1 minute. You will smell the aroma of the spices toasting, its yummy!

Transfer to your mortar and pestle and pound to release all fragrances – approximately three minutes.

Add 2 tablespoons olive oil and 1 teaspoon white vinegar

Pound for a further 3-5 minutes until it forms a paste.

Transfer to a clean jar with an airtight lid.

Notes:

• You may not have all these spices in your cupboard, but they may be used in many other forms of cooking and spice combinations.
• This paste will last in the refrigerator for up to one year.
• This paste can be used as a base for baby balti pies and lamb samosas
• This recipe was created by Melissa Klemke for Kidspot, New Zealands best recipe finder.

Serving Suggestions

Note