Golden paste is so good for you, but it can be a little lacking in the taste department. Try making this spicy, salty and tangy version and use it as a topping for dahl, tagines, in a salad dressing or any other savory and delicious dish you like. Quick note: You will need a food processor/blender/soup stick to make this recipe.
2 sun-dried tomatoes soaked in ⅓ cup of hot water for a few minutes
3 fresh large red chillies, deseeded
Thumb size piece of fresh turmeric root, peeled
2 peeled medium garlic cloves
2 tsp organic turmeric powder (if you’re in Australia get it here)
1 tsp smoked or sweet paprika
1 tsp fennel or caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
3-4 tablespoons of good quality extra virgin olive oil
Juice of ½ a lemon
2cm piece of lemon rind
½ tsp of salt or to taste
¼ tsp of black pepper or to taste
Optional: 1 Charred and de-skinned red pepper (this really tones this down and adds bulk to the paste, but it’s delicious and you can use the preserved ones to make it way, way easier)
Just put it all in in the food processor and buzz it up, occasionally stopping to push down any spice mix that gets splattered to the sides. Keep buzzing till you’re comfortable with the texture. You might feel yourself wanting to add a bit more water, olive oil or salt depending on what the water content of the ingredients you used was – this is totally fine, it’s a guide recipe. Also feel free to express yourself if you want to add some other spices that you particularly like, we usually put a pinch of cinnamon because we love leaning into the Middle Eastern roots of this recipe. Anyways, Enjoy!
If you were looking for our more therapeutic golden paste recipe, you can check it out here.