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Curry Paste?
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One tip if you are making your own in a wee grinder/blender thingy. After you toast your spices, grind them up before you add any of the 'wet' ingredients. Almost impossible to blend when wet.
Obviously if you are using a pestle and mortar then the opposite would apply.
I speak from experience, being left with a whole jar of 'lumpy' paste in the fridge. I do use it, but only for curries which I am going to cook slowly.Father Ted: Now concentrate this time, Dougal. These
(he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
:D:D0
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