Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Curry Paste


  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground cloves
  • 1 teaspoon turmeric
  • 2-inch piece ginger, peeled and chopped
  • 1/3 cup white vinegar


  • In a spice or coffee mill grind spices and ginger until very-finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste.
  • To make curry oil, mix half of paste with 1 cup vegetable oil.