Ingredients
5 tblsp coriander seeds
3 tblsp powdered cumin
2 tsp cinnamon sticks
1-2 dried or fresh chilli
or if you must 1 tsp chilli powder
2 tspn mustard seed
2 tspn fennel seed
3 tspn cardamom seed
1 tspn fenugreek seed
6 bay leaves
3 tblsp curry powder
2 tblsp ground turmeric
1 tblsp ginger powder
2 tbsp olive oil
1 tbsp white vinegar
Equipment
- 1 frypan
- 1 mortar and pestle
- 1 jar with an airtight lid
Instructions
- Place all dry spices (coriander seeds, cumin, cinnamon sticks, chilli, mustard seed, fennel seed, cardamom seed, fenugreek seed, bay leaves, curry powder, turmeric, ginger powder) into a frypan over high heat.
- Stir and toast for approximately 1 minute until you smell the aroma of the spices.
- Transfer to your mortar and pestle and pound to release all fragrances – approximately three minutes.
- Add 2 tablespoons olive oil and 1 teaspoon white vinegar.
- Pound for a further 3-5 minutes until it forms a paste.
- Transfer to a clean jar with an airtight lid.
Notes
Tip
You may not have all these spices in your cupboard, but they may be used in many other forms of cooking and spice combinations.
Variation
This paste can be used as a base for baby balti pies and lamb samosas.
Storage
This paste will last in the refrigerator for up to one year.
