Preparation:
Heat a wok or tawa and roast the coriander seeds, cumin seeds and fenugreek seeds together, stirring continuously for a minute or so until well roasted. Remove from heat.
When cool, grind to a fine powder. Mix with the remaining ingredients and store in an airtight jar, in a dark place.
You can grind the curry masala ingredients with vinegar instead of water, so the curry paste will stay fresh for a longer time. |
