Golden Paste Recipe:
- 1/2 cup turmeric powder (125 mls)
- 1 cup water (250 mls) PLUS 1 cup water extra, if needed
- 1 1/2 teaspoons ground black pepper (7.5 mls)
- 1/3 cup or 70 ml cold pressed Olive or Coconut oil
Place turmeric and water in pan, stirring over gentle heat until you have a thick paste, custard or gravy consistency. This should take about 7 – 10 minutes and you may need to add additional water along the way (it seems to depend on the turmeric you have).
Add the pepper and oil at the end of cooking. Stir vigorously to incorporate the oil and allow to cool. Store in clean glass jar and refrigerate. (To sterilize jar – place clean glass jar, without lid, on cold oven shelf, turn oven on to medium and heat for 10 minutes. Turn off and pop lid in, leave with jar to cool.)
Should keep for up to four weeks, refrigerated – best used within two.
If your mix is looking too watery, add a little more turmeric and continue cooking a few more minutes. Don’t worry too much that it does not look ‘perfect’ – as long as it is cooked and has the oil and pepper, it will work. If the oil marbles in the jar, it just means it was not stirred enough at the end or the mix is a bit watery, but it will not affect the performance.