Basic Curry Paste

Preparation time 15 minutes

Cooking time 20 minutes

Makes 1½ cups

Fresh Mix

5cm fresh ginger

2 large red onions, peeled

1 whole bulb garlic, peeled

2 fresh red or green chillis

1 bunch fresh coriander roots

Chop roughly. Puree in a food processor

Spice Mix

2 tablespoons fennel seeds

2 tablespoons cumin seeds

2 tablespoons coriander seeds

½ tablespoon fenugreek seeds

½ tablespoon black pepper

1 clove

½ cinnamon stick

Salt

Fry in a little hot oil over gentle heat.

Pound to a powder using a mortar and pestle or coffee grinder.

Combine mixtures. If storing, add enough wine vinegar to make a paste. Cook gently until fragrant. Store in a sealed jar in the fridge up to 3 weeks.