CURRY PASTE
125ml (1/2 cup) white vinegar
80ml (1/3 cup) vegetable oil
2 long fresh red chillies, deseeded, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
1/4 cup ground cumin
1/4 cup ground coriander
1 tbs freshly ground black pepper
1 tbs garam masala
1 tbs black mustard seeds
1 tbs ground turmeric
1 tsp ground cinnamon
In n dikboom pot verhit olie, asyn, chillies, knoffel en gemmer saam tot begin kook Sit plaat af. Meng res van bestandele goed deur en gooi by jou olie, roer goed en skep in jou steriele botteltjie en seel.
Retha Ingel Marais
