A homemade alternative to store bought curry paste.

Makes 1/2 cup | <20 minutes


  • 2 ½ tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp brown mustard seeds
  • ½ tsp cracked black peppercorns
  • ½ to 2 tsp chili powder or cayenne
  • 1 tsp ground turmeric
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 1 tsp salt
  • 3 tbsp vinegar (white or apple cider)


  1. Roast coriander and cumin seeds in a dry pan until they start to smell fragrant. Then grind the seeds using a coffee grinder or mortar and pestle.
  2. Put all ingredients except vinegar into a small bowl and mix together well. Add more or less chili depending on your preferred spice level.
  3. Add the vinegar and mix to a smooth paste. Keep for up to one month in a jar in fridge.