Kasoundi; The gentle curry paste that is perfect for so many things. We use it constantly (think on cheese toasties for example) and it should become a staple in your fridge the way it has in mine. I LOVE it. Anything tomato based has a good shelf life and as this is cooked for so long, you should have no problems with it for literally months. Though I am completely confident it will be long gone by then!
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- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon black mustard seeds
- 2 Tablespoons ground cumin
- 2 Tablespoons chilli powder
- 20 Grams Fresh Turmeric
- 30 Grams Fresh Ginger
- 5 Garlic Cloves
- 1 Red Chillie(s)
- 2 x 400 Grams Diced Tomatoes
- 120 Grams brown malt vinegar
- 60 Grams Coconut Sugar or dark brown sugar
- 1 Teaspoon Pink Salt Flakes BUY
Heat the oil in a frying pan and toast the seeds, cumin and chilli powder.
Place the slightly cooled mixture into the Thermomix bowl and blend 5 sec/speed 8.
Add turmeric ginger, garlic and chilli and chop 5 sec/speed 7. Scrape down sides of bowl sauté 5 min/Varoma/speed 1.
Add all remaining ingredients and cook 60 min/100°C/speed 1 with MC removed and the simmering basket on mixing bowl lid. Set Kasoundi aside to cool slightly before pouring into hot sterilized jars,
This will keep in the fridge for up to 3 months.