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)
- 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).
- Curry paste can be refrigerated for a few days or frozen for a few months.