Madras curry paste

Step 1

Fry, shake & pop: Cook mustard seeds in a frying pan over medium heat, shaking the pan, for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns. Cook for 2 minutes or until aromatic. Set aside to cool.

Step 2

Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic, ginger, chilli, turmeric, vinegar and oil. Process until smooth.

Step 3

Seal, store & enjoy: Transfer to a screw-top jar. Store in fridge for up to 1 month. Use in curries – for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb. Try marinating lamb cutlets in curry paste mixed with natural yoghurt for the barbie.