Keralan curry paste and garam masala recipe
 Romy Gill’s coconutty Keralan curry paste is delicious with creamy aubergine. You can use her garam masala in meat dishes. See Recipe Tips for serving suggestions. 65g/2¼oz desiccated coconut soaked in 100ml/3½fl oz hot water40g/1½ oz fresh root ginger, roughly chopped 1 tsp ground turmeric 2 tsp ground cumin, dry toasted in a pan 100ml/3½fl oz coconut milk 1 tsp salt 30ml sunflower oil1 tsp black mustard seeds10–12 fresh curry leaves2–3 whole red chillies (kashmiri, kanthari or bird's eye will work) 65g/2¼oz desiccated coconut soaked in 100ml/3½fl oz hot water 40g/1½ oz fresh root ginger, roughly chopped 1 tsp ground turmeric 2 tsp ground cumin, dry toasted in a pan 100ml/3½fl oz coconut milk 1 tsp salt 30ml sunflower oil 1 tsp black mustard seeds 10–12 fresh curry leaves 2–3 whole red chillies (kashmiri, kanthari or bird's eye will work) 1 tsp peppercorns6 green cardamom pods2 star anise 5 cloves 5cm/2in cinnamon stick 2 tsp fennel seeds2 tbsp coriander seeds¼ mace blade ½ tsp ground nutmeg 1 tsp peppercorns 6 green cardamom pods 2 star anise 5 cloves 5cm/2in cinnamon stick 2 tsp fennel seeds 2 tbsp coriander seeds ¼ mace blade ½ tsp ground nutmeg Method To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it.To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. To make the paste, put the desiccated coconut (and soaking water), ginger, turmeric, cumin, coconut milk and salt into a blender and blend to a fine paste. Add little drops of water to make a creamy consistency, if necessary. Set aside. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it. Heat the oil in a frying pan. Once hot, add the mustard seeds, curry leaves and whole chillies, breaking the chillies up with a wooden spoon. As soon as they start to sizzle, add the prepared paste and mix well. Cook for 4–5 minutes over a medium heat. Once done, allow to cool before transferring to a sterilised jar. Will keep in the fridge for up to one week, or you can freeze it. To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. To make the garam masala (which I add with the paste to meat dishes - see Recipe Tips), tip the ingredients into a small frying pan over a low heat. Lightly dry-roast until aromatic, then remove from the heat and allow to cool. Once cool, grind to a powder consistency. Recipe tips I like to use fresh coconut for the curry paste (in place of desiccated). If you can find it, I would recommend removing the brown bit from the flesh before using. You can use the Keralan curry paste in anything, but I love it with aubergines. Cut 2 aubergines in half and slice them lengthways. Heat about 2 tsp oil and fry the aubergines in two batches until light brown. Add 7 tablespoons of the paste and 30ml/1fl oz water. Gently combine, without breaking the aubergines. Cover the pan with a lid and cook for 5–6 minutes. It’s also delicious with chicken – add 1 tsp of the garam masala alongside the curry paste. Try with potatoes and pumpkin, too.