Pakistani Curry

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This curry has a laundry list of ingredients but is well worth the effort. Curry is one of those foods that is totally unique to the house, region or country where you are enjoying it – so don’t worry if you can’t find every ingredient. We prefer using whole spices whenever possible. Fresh tumeric and fenugreek can be found at a specialty Asian grocery. The curry paste will keep in your refrigerator for at least a month and you will be amazed at all its uses  – Rogan Josh (Lamb Curry), Coconut Curried Shrimp, Dahl the list goes on! You can be a bit untraditional and use this curry in many different cuisines – Thai, Indonesian, Pakastani and Indian to name a few.

Salt, to taste

2 Onions

1 ½ cloves Garlic

2 Plum Tomatoes

3 Bay Leaves

4 Tbsp. Black Pepper

1 Tbsp. Cardamom

½ Tbsp. Whole Cloves

4 Tbsp. Coriander Seeds

3 Tbsp. Cumin Seeds

1/2 Tbsp.Mustard

1 Tbsp. Fresh Ginger Root

1/2 Tbsp. Red Chilies

2 Tbsp. Cinnamon

1 Tbsp. Tumeric Root

½ Tbsp. Fenugreek

3 Tbsp. Vegetable, Corn or Palm Oil

  1. Heat oil and then add, onions, ginger, tomatoes and garlic.
  2. As soon as onions are wilted, but before they begin to caramelize, toss in other spices.
  3. Cook until the mixture changes from brightly colored to a more muted color and the moisture from the tomatoes and onions begins to dry off. By this point your kitchen will be filled with the wonderful aromas of curry.
  4. Place entire mixture in a blender and add water as necessary to form a nice thick curry paste.

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