RECIPE FOR GOLDEN PASTE:
70ml Coconut Oil
2-3 teaspoons black pepper
Place turmeric and water in a pan, stirring over a gentle heat until you have a thick paste. This should take around 7-10mins. You may need to add a little additional water or turmeric along the way to get a good thick consistency. Grind the pepper and add the ground pepper and oil at the end of cooking. Stir well –a whisk is ideal.
Once cooled, place in the fridge and use within 2 week.
Can be frozen up to 6 months.