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Cape Malay-style curry paste

Traditional Cape Malay cooks mostly use dry spice mixtures to season their beautiful breyanis and flavoursome curries, but this easy, green masala curry paste recipe can be used as an alternative to curry powder to add flavour to sweet, tomato-based curries or even bobotie.

1T turmeric powder
1T whole coriander seeds
1T whole cumin seeds
1/2 T whole fenugreek seeds
1/2 T whole fennel seeds
6 black peppercorns
1t mustard seeds
1 pod star aniseed
3 pods cardamom
1 stick cassia
fresh chilli (according to taste – approximately 5 medium-sized green chillies will produce a mild to medium-hot paste)
1 large onion
5 cloves garlic
5cm stem fresh ginger
large handful fresh coriander leaves
3T sunflower or olive oil

1. Carefully dry fry all the spices in a pan over medium heat, taking care not to burn the mixture. Remove from heat the minute the aromas become pungently fragrant. Grind to a fine powder using a pestle and mortar or coffee grinder.

2. Peel and roughly chop the garlic, ginger and onion and transfer to a food processor. Add the dry spice mixture, olive oil and fresh coriander and pulse to a rough paste. Add a little more oil if the mixture seems too dry. Use immediately or keep in the fridge (if stored in a glass jar, it will keep for up to a week).