GREEN MASALA PASTE
5ml fenugreek leaves,
6 garlic cloves, chopped,
30ml finely chopped fresh ginger,
40g fresh mint,
40g fresh coriander,
120ml vinegar,
15ml salt,
15ml turmeric,
10ml chilli powder,
2.5ml ground cloves,
5ml grd cardamom,
120ml oil,
50ml sesame oil.
Serves: 450g
Source: Balti Curry Cookbook
METHOD
Soak fenugreek seeds in water overnight, will acquire a jelly like coating.
Strain.
Blend all ingredients except oils to make a puree, leave to stand at least 10 mins.
Heat oil in a wok, add puree, and stir fry until water content is cooked out about 5 mins.
Leave to stand 3/4 mins, if the oil floats the spices are not cooked.
Bottle in sterilized jars, cover with oil.
Store.