I bought this tikka paste at my local farmers’ market and was impressed by its freshness and punchy flavours. It soon became my favourite. Thank you Cath for this recipe. Find other great recipes from Cath on her Ocean Pilgrim blog.
Ingredients
- 40g coriander seeds
- 40g cumin seeds
- 10g red chilli, dried
- 50g coriander, fresh
- 100g garlic
- 100g ginger
- 220ml olive oil
- 100ml water
- 100ml lemon juice
- 1 tablespoon turmeric powder
- 30g salt
- 50g dried onion
- 140g tomato paste
Directions
- Dry roast the coriander, cumin and chilli until brown.
- Grind the roasted seeds and chilli in a blender.
- Add all the other ingredients and blend until it forms a paste.
- Cook on low heat for 30-40 minutes until the paste darkens and the oil separates.
- Store in sterilised jars in the fridge or freezer.
the expat traveller food 