Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      ground cardamom
   2      teaspoons     cumin seeds
     1/2  teaspoon      coriander seeds
     1/4  teaspoon      ground cinnamon
     1/2  teaspoon      black peppercorns
     1/2  teaspoon      fenugreek seeds
   1      small         onion -- coarsely chopped
   4                    garlic cloves -- peeled
   1      cup           water
  14      small         dried hot red chilies -- such as piquins
                        and stems removed
   1      tablespoon    cayenne
   2      tablespoons   paprika
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground allspice
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      ground cloves
   3      tablespoons   dry red wine
   3      tablespoons   vegetable oil

Preparation:

Toast the cardamom, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder. Combine the onion, garlic, and " cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining " cup water, wine, and oil, and blend until smooth. Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181