Vindaloo paste

Ingredients

2 cloves garlic

1 thumb-sized piece fresh root ginger

4 dried red chillies

1 tablespoon turmeric

½ teaspoon sea salt

3 tablespoons groundnut oil

2 tablespoons tomato puree

2 fresh red chillies

1 small bunch fresh coriander

1 teaspoon black peppercorns

4 cloves

2 teaspoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon fenugreek seeds

Directions

To make any of the above curry pastes...
Firqst peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

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