Ingredients
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1 teaspoon black peppercorns
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1 teaspoon fenugreek seeds
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2 garlic cloves, peeled and roughly chopped
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4 dried red chilies
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1 tablespoon turmeric
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1/2 teaspoon sea salt
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3 tablespoons oil
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2 tablespoons tomato puree
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2 fresh red chilies
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1/4 cup coriander leaves, chopped roughly
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2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
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4 cloves
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2 teaspoons fennel seeds
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2 teaspoons coriander seeds
Instructions
- Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
- Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.