Recipes > Herbs & Spices > Economical Curry Paste

Economical Curry Paste


  • 1 lb. coriander seed
  • 1/4 lb. dry chillies
  • 1/2 lb. mustard seed
  • 2 oz. garlic
  • 2 oz. ----
  • 1/2 lb. dried peas
  • 1/2 pint vinegar
  • 1/4 lb. saffron
  • 1/4 lb. pepper
  • 2 oz. dry ginger
  • 1/2 lb. salt
  • 1/2 lb. brown sugar
  • 2 oz. cumin seed
  • 1/2 pint lucca oil


N.B. Few Bay Leaves in Ceylon and India. Using Carugapilbay or Curry Leaves, black.

Grind all the above with the vinegar using to moisten the ingredients, using a Curry stone or stone-made pounder. When all the above nice and thin as a paste, put in a jar and pour over the Lucca oil, and cover it up. Use a large spoon for Madras Curries. The above good for mushroom, snipe, partridge, and other brown Curries of superior quality.


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The Curry Cook's Assistant (1889).

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