Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   coriander seeds
   1      teaspoon      anise seeds
   1      teaspoon      cloves
   1      teaspoon      cumin seeds
   1      teaspoon      fenugreek seeds
   1      teaspoon      black peppercorns
   1      teaspoon      black mustard seeds
   1      teaspoon      turmeric
   2                    garlic cloves -- peeled and chopped
   1      large         onion -- chopped
     1/2                fresh habanero chili or
   1                    red jalapeno pepper -- seeds and stem
                        -- removed
                        water as needed

Preparation:

Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 211