Print Recipe Print Recipe
Using your own homemade curry pastes, masalas and chutneys can elevate an ordinary curry or stew to delicious new heights.

Here is our red masala paste, warm and spicy - enjoy the heat!

Red Masala Curry Paste


  • 80 g red chillies, stems removed and coarsely sliced
  • 65 ml garlic, coarsely sliced
  • 65 ml ginger, coarsely sliced
  • 65 ml tomato paste
  • 30 ml sugar
  • 10 ml salt
  • 10 ml turmeric
  • 45 ml sunflower oil
  • 30 ml white vinegar
  • 15 ml water


Place all the ingredients in a processor and process until smooth. Bottle and keep chilled in the fridge until use.

Yields about 250 ml paste (sufficient for about 10 curries, depending on your heat tolerance)