Curry Paste

I don’t want to imitate life in movies; I want to represent it. And in that representation you use the colours you feel, and sometimes they are fake colours. But always it’s to show one emotion.

– Pedro Almodovar

Photo editing,.. moi? Ok, it’s no secret that I edit my photos – and enjoy doing it too. And come on I know most of my blogging friends do too. It’s not just a case of enhancing a photo, it’s a case of improving the lighting that the camera didn’t properly catch to make the photo a representation of how I lived the scene. Right? Or it is in my case anyway.

For reasons unknown to even myself, it was only recently that I decided to open my Photoshop and figure out how to use it. Oh, the world can tremble now! Yes, for ages I had the program living in my computer, sad and abandoned, wondering why Sofia, who loves editing photos, never got around to opening it up and using it instead of fluffing around with built-in computer tools. Sorry, in their defence, the built-in computer tools are great too! After all this blogging I’ve done, incredibly, here is my first post with photos edited by Photoshop.

You see, I thought that my curry paste looked like vomit in the original photos, so I fancied that I could improve them a bit. Here is a before and after.




Making homemade curry paste

What do you think?

Anyhow, it was actually ages ago that I did a Mystery Moment post with – unravelling the answer – a cumin seed. It was a sort of accidental Mystery Moment post, as I was making a photoshoot for this homemade curry paste and I thought the cumin might look a bit mysterious. I was going to post the recipe for the curry paste soon afterwards, but I sort of forgot. But it’s better late than never.

Homemade curry paste

Curry Paste

It was actually my buddy Pianolearner who – doesn’t know I hadn’t thought of this ever before our curry conversation – was the one that made me think of making curry paste. Yep, until then I had been either using store bought curry paste or sort of just throwing in the ingredients and spices as I go along while making a curry. Indeed the homemade version is way better than the store bought version. And the paste version is more convenient than the throwing in spices version because you can make enough for two or three or more batches, and then just put it in a jar and store it in the fridge for a few weeks.

Please note that this curry paste doesn’t correspond to any special type of curry such as korma or tikka masala or what not. It’s a standard Sofia paste and can be easily edited to suit your mood or what you have available. For example ideally I would use fresh chili for this, but I realised I didn’t have any, so I used dried chili flakes instead. Of which I always have a ton load. Or if you want the paste to be more red in colour but without it being spicier, just add some fresh tomato to the mixture.

Ingredients (makes 2 batches):

1 1/2 tablespoon curry powder, 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 onion, 3 cloves garlic, 2 tablespoons grated coconut, 1cm ginger, 3/4 tablespoon dried chili flakes, salt, black pepper

Peel and chop the onion, garlic and ginger. Put all the ingredients into a blender and blend.

I would recommend to cook it with chicken and/or vegetables and in coconut cream.

Thank you for reading!

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  1. Guillermina Stover 2015-05-15 at 17:21

    The photos look the same! Did you post the wrong “after” photo?? Just wondering…

    1. Sofia 2015-05-15 at 17:22

      Its the lighting!! Nothing mayor 🙂

  2. pianolearner 2015-05-15 at 19:20

    The lighting definetely looks better on the second one. Did you use a ‘levels adjustment layer’? .You could add lemongrass, ginger and turmeric to. It would be a good taste test to see what the difference was.

    1. Sofia 2015-05-15 at 20:18

      I think I did, I used a few layers and one was the levels adjustment. Gosh, now that you say it, I knew there was an ingredient missing,… I added ginger! hahaha am going to edit the post now 😛

      1. pianolearner 2015-05-15 at 20:21

        Hehe. Have you ever cooked with Galangal? I see it in the shop and know it’s used in Aisan cooking, but have no idea what it tastes like or what to do with it….

        1. Sofia 2015-05-15 at 20:23

          I actually haven’t but it’s used a lot in Indonesian cooking so I’m sure my mum does use it! I think it’s used a lot in the making of their chili sauces. Mum, if you read this, can you elaborate? hehe…

        2. Sofia 2015-05-15 at 23:04

          Hey my mum answered you, only she didn’t follow your thread, you might need to come here for her elaborate answer 😉

  3. eleieleika 2015-05-15 at 22:52

    Indonesian cooking uses a lot of Galangal (Lengkuas or Laos in Indonesian) but as far as I know we don’t use it for Curry. We add it into vegetable dishes as Sayur Lodeh and Sayur Asam. It doesn.t have strong taste as gingger or turmeric, Some use it for fish dish too and to make sambal like “sambal bajak”.
    Your Curry paste is very simple. I grow lemon grass, so I add that if I make my own paste. You used curry powder, so I assumed it has turmeric in it. If not you better add turmeric, is good for health and give nice colour. I use a lot turmeric, even I add it to Paella if I don’t have azafrán, To avoid colorante that they put a lot in commercial paella. lol 🙂

    1. Sofia 2015-05-15 at 23:03

      Thanks mum. Yeah I was out of turmeric…
      I’ll warn Pianolearner that you answered!

    2. pianolearner 2015-05-15 at 23:27

      Thanks that’s really interesting. I will look up some of those recipes. We use a lot of turmeric nowadays. We add it to English stews. We are also growing our own lemongrass at the moment. Some from plug plants but also we sre growing 2 from supermarket lemongrass. We put them into water and they turned back green and after 4 days they started to root. Now they are in soil and have fresh shoots.

  4. Mabel Kwong 2015-05-16 at 05:50

    I like the After photo! Without looking at the Before photo, I can’t tell it has been photoshopped. Sometimes there’s only so much we can control the settings on our camera… 😉

    I am actually not a fan of curry 🙁 It’s not because curry is usually spicy. No…I don’t really know actually, hard to pinpoint. Growing up I don’t remember eating much curry anyway and my parents never let me order it in restaurants.

    1. Sofia 2015-05-17 at 17:09

      Maybe it’s just a case of your tastebuds not being used to curry? Why didn’t they allow you to order it in restaurants?

      1. Mabel Kwong 2015-05-18 at 15:19

        My parents were afraid the curry would be too spicy and too hot for me to handle. And that would be a wasted, uneaten dish :/

        1. Sofia 2015-05-18 at 15:46

          Ahh, it makes sense!

  5. Bellezza 2015-05-17 at 19:50

    I think your blog is just beautiful! The layout and the content pull me in to read more, and you have shown me that I would like to switch to Cocoa as my theme. May I ask you how you set up the post format with your picture to the left side, and partial text to the right? I would be grateful if you could answer that in a comment to me below, or an email. Sincerely, Bellezza

    1. Sofia 2015-05-17 at 19:58

      Hi! What a compliment, thank you so much. I’m not quite sure which part you mean with my picture to the left and text on the right. Maybe it’s the special Moka about widget that goes in home pages? Please don’t hesitate to contact me if you have more questions or send me an email!

      1. Bellezza 2015-05-17 at 21:19

        What I mean is that your posts (below the slider) have a beautiful big picture and the text to the right of it with “Read more”… Did you set that up specially, or just align your photo left? I can’t get mine to work. And thank you so much for getting back to me.

          1. Bellezza 2015-05-18 at 00:00

            You are so kind; thank you for your help to me, and I will continue to enjoy your blog as I improve the layout of mine. Best, Bellezza

    1. Sofia 2015-05-24 at 10:59

      And homemade rendang 😉

  6. Mio's Hot Food 2015-08-27 at 18:20

    Original recipe, i love the idea of adding coconat into paste 🙂


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