Homemade Curry

By Tufgrlz

When blended and crushed, these spices make a wonderfully aromatic curry paste, both intense and vibrant in colour. The key to making a colourful paste is squeezing in fresh lemon juice. Since I started making my own homemade curry paste, I can't go back to the ones already pre-made from the store.

Ingredients

• Recipe "au pif":
• 1 1/2 lbs Sea Bass filet (2 big nice filets cut in nice chunky pieces - skin removed) or chicken or shrimp
• 1/2 cup chicken broth
• 1/2 cup of 15% "Champetre" or "Country-style" cream (thicker than regular 15% cream, or use 35% cream)
• 1/3 cup coarsely chopped fresh coriander
• Dry Spices:
• 1 tsp. minced garlic
• 1 tsp. minced ginger
• 1 tsp. ground paprika
• 1 tsp. tumeric (or curcuma)
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 Tbs. ground garam masala
• 1 tsp. coarse sea salt
• 1 Tbs. tomato paste
• juice of 1/4 lemon
• 1 Tbs. olive oil

Preparation

Step 1

Grind and blend the above dry spices in the mortar. Squeeze in the lemon juice and add in the tomato paste. Blend well until you reach a paste texture.

Making the vibrant curry paste:
Grind and blend the above dry spices in the mortar. Squeeze in the lemon juice and add in the tomato paste. Blend well until you reach a paste texture. Put aside.
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Preparing the dish:
In a large saute pan, heat the oil over moderate heat. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth and stir until there are no more lumps. Add in the cream and stir until sauce is velvety and bubbly.
**
Arrange the protein in the pan and gently shake the pan so it is coated with the sauce. Cover and cook until done, about 7 minutes.
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Sprinkle chopped cilantro over the dish.
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Ladle the sauce over the dsh and serve with rice.