Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cumin seeds
   1      teaspoon      coriander seeds
   1      teaspoon      cayenne powder
     1/2  teaspoon      ground cinnamon
   1      tablespoon    turmeric
   1      teaspoon      salt
     1/2  teaspoon      ground cloves
   1      tablespoon    chopped lemon grass
   2      tablespoons   chopped shallots
   1      tablespoon    chopped garlic

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.