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. Grind the toasted seeds in a spice grinder.
Pound all the ingredients together with a little water to produce a medium thick paste.
You can pound the spice mix in a mortar and pestle or you can use a mini-food processor. Make a lot of the paste and save it for use in other curries. Store paste in the refrigerator. |
