James’ Freezable Curry Paste Balls

Today, not much has happened. I regrassed an area of the garden where I’d moved some rhododendrons from. I’m not sure the seed is still viable or whether it’s a bad time to sow it but I’ve done it anyway. Watch and wait I guess.

As there’s not much to report, I’ll share my recipe for my freezable curry paste balls.

You will need….

1 tbsp Vinegar (balsamic is good)
1 pinch of salt
1 tsp ginger powder
1 tsp chilli powder
2 tsp coriander powder
1 tsp turmeric
1 tsp cinnamon
3 cardamom pods (seeds only)
1/2 tsp ground allspice
4-5 garlic cloves
4 tsp oil (ground nut is nice)
3 tsp soy sauce
4 tsp garam masala
1 tsp medium curry powder
3 tsp cumin powder
6 tsp plain flour
1 squeeze tomato puree

Mix the ingredients together in a bowl and divide the resulting paste into two.
Roll into two balls which will be like two golf balls.
Either use immediately or place in a container and freeze for later use. You will need one ball per meal for 4. I double the recipe and have enough for the next few weeks.

(That’s the curry paste ball and not a poo, if you were wondering)

The Curry itself

To make a curry with the paste, simply chop an onion, an apple and cube some meat (I have used this method for beef, venison, lamb and goat to great success).
In a stock pot, brown the meat in some olive oil, add the onions, apple and one curry paste ball. Stir until paste ball has broken down and has coated the onion and meat. Gradually add 2 pints of hot stock (I use 2 oxos in a pint of boiling water). Stir well and cover pot with a lid. Either turn down the heat on the hob or place in an oven at 160c. Cook for 2 hours, checking every half hour.

About James

I am a keen forager, gardener, cook and metal detectorist. I enjoy growing my own veg, using my smoker, foraging for all manner of flora and fungi and just love getting out in the wild.
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