Keralan curry paste and garam masala
Romy Gill’s coconutty Keralan curry paste is delicious with creamy aubergine. You can use her garam masala in meat dishes.
See Recipe Tips for serving suggestions.
Ingredients
For the paste
- 65²µ/2¼´Ç³ú desiccated coconut soaked in 100ml/3½fl oz hot water
- 40g/1½ oz fresh root ginger, roughly chopped
- 1 tsp ground turmeric
- 2 tsp ground cumin, dry toasted in a pan
- 100ml/3½fl oz coconut milk
- 1 tsp salt
- 30ml sunflower oil
- 1 tsp black mustard seeds
- 10–12 fresh curry leaves
- 2–3 whole red chillies (kashmiri, kanthari or bird's eye will work)
For the garam masala
- 1 tsp peppercorns
- 6 green cardamom pods
- 2 star anise
- 5 cloves
- 5cm/2in cinnamon stick
- 2 tsp fennel seeds
- 2 tbsp coriander seeds
- ¼ mace blade
- ½ tsp ground nutmeg
Method
To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside.
Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it.
To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency.
Recipe Tips
I like to use fresh coconut for the curry paste (in place of desiccated). If you can find it, I would recommend removing the brown bit from the flesh before using.
You can use the Keralan curry paste in anything, but I love it with aubergines. Cut 2 aubergines in half and slice them lengthways. Heat about 2 tsp oil and fry the aubergines in two batches until light brown. Add 7 tablespoons of the paste and 30ml/1fl oz water. Gently combine, without breaking the aubergines. Cover the pan with a lid and cook for 5–6 minutes.
It’s also delicious with chicken – add 1 tsp of the garam masala alongside the curry paste. Try with potatoes and pumpkin, too.
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