Gujarati Seafood Curry Paste

Dhreeti Khatri

This curry paste is commonly used in Gujarati seafood curries such as fish, prawns and crabs. 


  • 40g of peeled garlic
  • 40g red chillies (use less if you prefer it mild)
  • 20g of fresh peeled turmeric (or use 1 tsp turmeric powder)


  1. Add all the ingredients in a blender/grinder and grind it into a paste. (You can add a little bit of water to help with the grinding).
  2. Curry paste can be refrigerated for a few days or frozen for a few months.

Recipes using Gujarati Seafood Curry paste:

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