Grind thew coriander and cumin seeds to a fine powder using a spice mill or mortar and pestle. Spoon the mixture into a bowl and add the remaining spices, the mint and salt, stirring well.
Mix the spice powder with the lemon juice, food colourings and wine vinegar and add 30 ml/2tbsp water to form a thin paste.
Heat the oil in a large pan, karahi or wok and stir fry the paste for 10 minutes, until all the water has been absorbed. When the oil rises to the surface, the paste is cooked. Leave to cool before spooning into airtight jars.
Originally Submitted
11/1/2010
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