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Vickys Homemade Balti Curry Paste, GF DF EF SF NF
Vickys Homemade Balti Curry Paste, GF DF EF SF NF

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Be aware that is one of the heartiest meats out there. You probably already know this as you’ve likely been told to make sure that you consume fish at least a couple of times a week. This is especially true for people who suffer from heart problems or are concerned that their hearts are not in good shape. Be aware that fish contains lots of Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try eating fish a couple of times every week.

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We hope you got insight from reading it, now let’s go back to vickys homemade balti curry paste, gf df ef sf nf recipe. You can have vickys homemade balti curry paste, gf df ef sf nf using 18 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Homemade Balti Curry Paste, GF DF EF SF NF:
  1. Use 4 tbsp oil
  2. Get 1 tsp ground coriander
  3. Prepare 3/4 tsp ground turmeric
  4. Provide 3/4 tsp ground cumin
  5. Use 3/4 tsp garlic powder
  6. Get 3/4 tsp ground ginger
  7. Use 1/4 tsp fennel seeds, ground
  8. Get 1/4 tsp cardamom seeds, ground
  9. Provide 1/4 tsp black mustard seeds, ground
  10. Use 1/4 tsp dried parsley
  11. Prepare 1 1/4 tsp sugar
  12. Take 1 tsp salt
  13. Take 1 1/2 tsp tomato paste / puree
  14. Get 3/4 tsp apple cider vinegar
  15. Prepare 1/2 tsp coconut cream
  16. You need 1/4 tsp lemon juice
  17. Use 5 tbsp hot water
  18. Use 2 tsp gram / chickpea flour (besan)
Steps to make Vickys Homemade Balti Curry Paste, GF DF EF SF NF:
  1. Heat the oil in a pan over a medium heat and cook the spices and parsley, stirring constantly for 1 minute to infuse the oil
  2. Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water. Continue to cook, stirring, for a further 1 minute
  3. Stir in the flour and cook stirring for a 1 minute more. When the oil separates from the paste it's done
  4. Let cool then spoon into a small lidded container. Will keep in the fridge for a week
  5. Makes 5 tablespoons. Use 1 tablespoon per person in your curry base

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