Originally Posted by Yakuta
Hi Sub, here are my 2 cents worth on this topic and being from India it may help :-).
I would ask to steer clear of any curry paste even creating your own and storing it.
I refute your assertion.
Are you really sugesting that your curry powder, as good as it may well be (going by the ingredients) is in any way superior in flavour to my paste.
I have been making this for years now. It stores exceptionally well. No probs with flavours affecting other foods in the fridge.
Surely in India in 2004 screw top lids and possibly even Tupperware is used. Well they are in America and certainly in Australia.
Maybe all those members who have been using and commenting on the Patak's (an Indian family business) Curry Pastes and even the Sharwoods brand, have been out of touch and should not be using such fine products and go back to curry powder.
I would suggest that by roasting the spices, as in your recipe, before grinding them would give a Sri Lankan curry flavour NOT Indian. See my recipe for Sri Lankan curry powder.
The vinegar and oil plus the garlic in my paste preserves it well. It is fully cooked as well. No different to making any other preserves. One does not have to make heaps of jars as other spices can be added for different flavours when cooking the curry.
Maybe we should tell the Italian members to steer clear of making and storing their own tomato paste and sauces.
One of my daughters inlaw comes from China but she would be the last person I would consult for info on Chinese cooking, in fact she regularly gets tips from me.