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Tikka Masala Curry Paste

(0)
10 Min
 
portions
15 %

Carbs

26 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 230 g
Energy 1190 kJ / 285 kcal 2737 kJ / 655 kcal
Sat. fat 5 g 11 g
Unsat. fat 17 g 38 g
Fibre 4 g 9 g
Salt 356 mg 818 mg
Units:
 
  • 40 g
    Tomatoes - pureed, canned
  • 44 ml
    Olive oil
  • 25 g
    Ginger
  • 25 ml
    Wine vinegar
  • 20 g
    Chili pepper
  • 20 g
    Garlic
  • 20 g
    Almonds nuts
  • 10 g
    Coriander leaves
  • 10 g
    Coconut meat
  • 5 g
    Coriander seed
  • 5 g
    Cumin
  • 4 g
    Garam masala
  • 2 g
    Cayenne pepper
  • 2 g
    Paprika
  • 2 g
    Salt
  • 230 g
    Total recipe weight

Equipment

1 x Chefs knives , 1 x Plastic cutting boards , 1 x Pestle & mortar
Method

Preparation time

10 Min

Cooking time

0 Min

1

Roast the cumin and coriander seed in the skillet on high heat

2

Crush and peal the garlic, peal the ginger and chop both into small pieces.

3

Add all the spices into the pestle and grind them into powder. Then add the garlic and the ginger and grind to a paste.

4

Finally add the rest of the ingredients into the paste and mix well.

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