Keep this spicy curry paste in the freezer to create authentic curries whenever you feel like it.
- 125 ml white vinegar
- 80 ml vegetable oil
- 2 long red chillies deseeded, finely chopped
- 4 cloves garlic crushed
- 1 tbsp ginger finely grated fresh
- 0.25 cup jinten / cumin ground
- 0.25 cup ketumbar / coriander ground
- 1 tbsp black pepper ground
- 1 tbsp garam masala
- 1 tbsp black mustard seeds
- 1 tbsp kunyit / turmeric
- 1 tsp cinnamon ground
Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined.
