Preparation:
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together with a small amount of water to produce a paste.
You can pound the spice mix in a mortar and pestle or you can use a food processor. Make a lot of the paste and save it for use in other curries. Store it in the refrigerator.
This curry paste goes well with all meats. |
