Recipe for chilli honey paste
Supermarkets today stock isles full of readymade pastes and sauces to make your life easy. Once you have a sauce or paste as your dish’s base, then all there’s left to do is to bring the veggies/meat together. Your meal is done in just a few minutes. I made such pastes and sauces at home so I know what’s in them, unlike the bottled ones with ingredients that sound like they belong in a lab! If you make them at home, you can do small batches for one time use. Or make bigger batches and freeze till your next meal.
Yield: 1 tbsp (for one time use)
Dried red chillies (I used Kashmiri) – 3 large or 4 medium ones
Cumin – 1 tsp
Garlic – 3 cloves
Honey – 2 tsp
Salt to taste
Dry roast chillies and cumin. I deseeded one of the chillies because I wanted more colour and less heat.
Blitz together in a blender with the rest of the ingredients.
Use in a stir fry or noodles like I did.
Note: If you want to make a bigger batch, save it in a jar and in the freezer so it lasts longer.