Tikka Masala Paste

A recipe from Kat – Surry Hills

2 tsp black mustard seeds
2 tsp black peppercorns
1 1/2 tbsp. ground cumin
1 1/2 tbsp. ground coriander
3 tsp garam masala
2 tsp ground turmeric
1/2 tsp ground cinnamon
1 1/2 tsp (hot) chilli powder
4 garlic cloves, crushed
4cm piece fresh ginger, peeled, chopped
1/4 cup malt vinegar
2 tbsp. vegetable oil

Heat frying pan to a medium heat and place mustard seeds in and cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 2 minutes or until fragrant. Allow to cool completely.

Once cool place the spice mixture in a food processor and add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms. Use straight away of pop in the fridge for up to a week.

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