Curry Paste - Freezable!

• 1 kg onion
• 4 cm by 1cm piece fresh ginger (roughly the size of a finger)
• 6 large garlic cloves
• 3 -4 green chilies
• 6 small tomatoes
• 1/2 cup oil
• 4 teaspoons cilantro, powder (corinader)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 cup coriander leaves (cilantro)
• 2 cups water
• 1 teaspoon salt

1. Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
2. Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
3. Add the ginger, garlic and chillies, fry for another 3 minutes.
4. Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
5. Add the remaining spices and after 30 seconds add the tomato and coriander.
6. Stir in 2 cups of water and salt.
7. Simmer over a low heat for 15 minutes and stir every so often.
8. Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
9. TO USE THIS PASTE:
10. Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.

onion, fresh ginger, garlic, green chilies, tomatoes, oil, cilantro, cumin powder, turmeric powder, garam masala, coriander, water, salt

Taken from www.food.com/recipe/curry-paste-freezable-484559 (may not work)