Indian Curry Paste For Seafood

This vibrant Indian curry paste is a flavor powerhouse designed specifically to complement the delicate sweetness of seafood. By blending fresh lemongrass, ginger, and garlic with bright lemon juice and earthy turmeric, this paste delivers a complex, aromatic profile that cuts through richness. The result is a smooth, fragrant condiment that transforms simple fish or shellfish into a restaurant-quality dish. It is incredibly versatile, working beautifully in curries, marinades, or as a quick stir-fry sauce base. Make a batch ahead of time to have this essential flavor booster ready for impromptu weeknight dinners. The fresh herbs and citrus create a lively, zesty experience that is both healthy and deeply satisfying. Store it in the fridge for quick access to authentic, homemade Indian flavors whenever inspiration strikes.

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 245.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Indian curry paste is a flavor powerhouse designed specifically to complement the delicate sweetness of seafood. By blending fresh lemongrass, ginger, and garlic with bright lemon juice and earthy turmeric, this paste delivers a complex, aromatic profile that cuts through richness. The result is a smooth, fragrant condiment that transforms simple fish or shellfish into a restaurant-quality dish. It is incredibly versatile, working beautifully in curries, marinades, or as a quick stir-fry sauce base. Make a batch ahead of time to have this essential flavor booster ready for impromptu weeknight dinners. The fresh herbs and citrus create a lively, zesty experience that is both healthy and deeply satisfying. Store it in the fridge for quick access to authentic, homemade Indian flavors whenever inspiration strikes.

Ingredients

6 lg Garlic cloves
3 Stalks Lemongrass
4 Inch Fresh gingerroot,

Directions

1
Peel the garlic cloves and slice the fresh gingerroot into rough chunks.
2
Trim the lemongrass stalks, discarding the tough outer leaves and using only the tender lower 6 inches of each stalk.
3
Slice the lemongrass into small pieces to fit easily into the food processor.
4
Place the garlic, lemongrass, and gingerroot into the bowl of a food processor.
5
With the motor running, drop the ingredients in and blend until finely chopped.
6
Add the turmeric, lemon juice, salt, and vegetable oil to the mixture.
7
Continue blending, adding more oil if necessary, until the mixture forms a smooth, consistent paste.
8
Transfer the finished paste to a clean jar with a tight-fitting lid.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 245.2kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 27.0mg2%
Total Carbohydrate 56.2g19%
Dietary Fiber 5.2g21%
Sugars 3.4g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the paste covered and chilled in the refrigerator for up to 2 weeks. For longer storage, freeze in ice cube trays for up to 3 months.

Yield: This recipe makes approximately 2/3 cup of paste.

Usage: Use 1-2 tablespoons of this paste per pound of seafood for marinating or as a base for curries.

Ingredient Note: Ensure lemongrass is well-cleaned before use. Only the white to light green bottom part should be used as the upper stalks are too woody.

Keywords: curry paste, indian cuisine, seafood marinade, lemongrass, ginger, garlic, turmeric, homemade, vegan, aromatic, flavor base, fresh herbs, spices, condiment, fish sauce, stir fry, marinade, exotic, healthy, quick meal

Read it online: https://www.chefs-mate.com/recipe/indian-curry-paste-for-seafood/