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Tandoori Paste


200 g (7 oz) Tandoori Masala
250 ml (8 fl oz) vinegar
250 ml (8 fl oz) vegetable oil

Quantity makes 375 g (12 oz) approx.

Mix the tandoori masala with the vinegar and enough water to make a paste. Heat the oil in a deep frying pan or wok. Add the paste - it will splutter but soon subside. Stir-fry till the liquid has evaporated to give a smooth, creamy paste - about 15 minutes. Set the pan aside to cool; the oil will rise to the top if the paste is fully cooked. Transfer the paste to a warm, sterilized bottle, filling right to the top with more warm oil to prevent mould developing. Cover tightly and store in a cool, dark place. It will keep indefinitely as long as all the liquid evaporated during the cooking process.




STACKS, The Art of Vertical Food

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