Ingredients
2 tsp sweet paprika
2 tsp garam masala (made in TM)
1/2 tsp chilli powder (for mild, use more if you like it hot)
2 cloves garlic
2-3cm piece peeled ginger
1/2 tsp cinnamon
4 cardamom pods (or 1/2 tsp ground)
60g rice bran oil (ghee or other high smoke point oil)
1 Tbsp cumin seeds
1/3 cup raw cashews (can use roasted unsalted if you don't have raw)
1 Tbsp coriander seeds
2 tsp turmeric
1 large fresh tomato (or 2 Tbsp tomato purée and 1/2 cup water)
2 Tbsp desiccated coconut
Dry roast whole spices for 2 minutes on 100 speed 1
Grind for 10 sec on speed 8
Add other dry ground spices, coconut, cashews, garlic and ginger and grind 10-15 sec on speed 6. Scrape down sides half way through if you need to.
Lastly add in tomato cut into quarters (or paste and water) and oil. Blend for another 10-15 sec on speed 6.
Use in your favourite chicken, lamb, seafood or vegetable korma recipe. Or divide into 2-3 freezer containers and freeze until required.
Adding a couple of Tbsp of natural yoghurt and a handful of fresh chopped coriander leaves at the end of cooking your Korma adds a nice flavourful touch.
TIP: use as many whole spices as you have as the flavour is better. You can substitute whole for ground (and vice versa) depending on what's in your spice cupboard, just adjust the quantities accordingly.
