Recipe(tried): Curry pastes and mixes

Hi,
Just a few of my much used recs for curry pastes and a special date chutney I thought you all might like,would have posted it at the ethnic board but could,e for some reason?Oh well not very technical me!!!!!!!!

CURRY POWDER
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4 Tbls coriander seeds
1 Tbls cumin seeds
3 dried red chillis(add more if you want it hotter)
1tsp ground ginger
2 tspground turmeric
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a 3/4 inch stick cinnamon
3 cardamom pods
1 tsp black pepper
1 whole clove

Dry roast in a frying pan(skillet)untilfragrent,stirring often.Let cool and grind.
Store in an air tight container in a dark place.

N.B. I tend to quadruple the ingredients so I have a good supply,as long as you don,t keep it too long its fine.

RED CURRY PASTE
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6 dried red chillis,chopped
2 medium onions,chopped
3 cloves garlic,crushed
2 Tbls oil(sunflowers fine)
1 tsp grated lemon rind
2 tsp shrimp paste
1 Tbls
ground cumin
1 Tbls paprika
2 tsp tumeric
1 tsp black pepper

Blend the whole lot together til soft and pasty
Makes about 3/4 cup.
N.B. all pastes I keep in the fridge

GARAM MASALA
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2 Tbls cumin seeds
1 Tbls black peppercorns
2 tsp whole cloves
2 Tbls coriander seeds
2 tsp caraway seeds
1 1/2 tsp cardamom seeds
1 cinnamon stick
1/2 nutmag grated

Dry roast ingredients for about 2 mins til fragrent
cool ,then grind and store in a dark place.
makes about 1/4 cup.
This is great in veggie curries
keeps for about 2 months

KASHMIRI-STYLE GARAM MASALA
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2 tsp black pepper corns
1 tsp whole cloves
2 tsp cumin seeds
3 tsp cardamom seeds
1/2 small nutmeg grated finely
2 small cinnamon sticks

Dry roast and grind as in previuos rec.
Makes about 1/4 cup.
This is a very mild fragrent mixture and one of my favourites.

HARISSA PASTE
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This is a moroccan spice paste,but gaining popularity in S.Africa.
4 oz whole dried red chillis
1 clove garlic
2 Tbls cumin seeds
1 tsp ground coriander
salt to taste
olive oil

Cover chillis with boiling water and leave to soften for an hour.Drain and blend together with garlic,cumin,coriander and a little salt in a food processor to make a smooth paste.You can thin it down with some olive oil if liked.
Keeps well in the fridge if covered with a film of oil.

Here is a great chutney to have with curries,I love dates and use them alot in baking.

SPICEY DATE CHUTNEY
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2 lbs pitted dried dates
4 cups water
1 Tbls grated fresh ginger
3 fresh green chillis
1/4 cup lime or lemon juice
1 Tbls ground coriander
1Tbls ground cumin
1 tsp chilli powder

Combine dates and water in a large bowl,cover and leave for 2 hrs.Drain dates,reserving3/4 cup of liquid.Process dates and remaining ingredients and reserved liquid until smooth.Spoon chutney into clean jars,seal when cold.
Makes about 4 cups

Have a great day
love Julie