Curry paste

All the ingredients in this recipe are easy to find — even the tamarind paste can be found in most supermarkets in the speciality food section.

It’s not at all difficult and the paste can be made up well in advance and the satisfaction of making your own is well worth the effort.

The main difference between making your own and buying a mix is that you know exactly what has gone into it and the freshness of the finished product. Enjoy.

Malaysian curry paste 1 onion 2 garlic cloves peeled 1 inch of fresh ginger peeled roughly chopped 3 red chillies (de seeded for a milder curry) 1 tsp ground coriander 1 tsp tamarind paste (available from Chinese supermarkets) 1 tsp turmeric 1 ½ tsp curry powder 1 stalk lemon grass Pinch sea salt 2 tbsp veg oil Apart from the oil, place all the ingredients in a food processor and blitz until smooth.

When ready to use heat the oil in a frying pan or wok and fry gently to release the aromas but do not burn.

Once you have made and cooled the paste, you can then place it in a tub and store it in the fridge for up to a week.

When you are ready to make your curry firstly decide on your meat — probably the best to choose are beef or chicken.

If you choose chicken I would use four chicken breasts diced, or you could use a whole chicken cut up but left on the bone this will add more background flavour to the dish, all be it a little messier to eat.

If you are using beef go for a quality cut like sirloin, about six ounces a person should be enough — again diced.

To finish the curry melt 2oz butter in a pan, add 3oz brown sugar, some of the paste and veg or meat of your choice. This will give a dry curry. For a “wet” curry add a tin of coconut milk.

Serve with some plain boiled rice.