A homemade alternative to store bought curry paste.

Makes 1/2 cup | <20 minutes

Ingredients:

• 2 ½ tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp brown mustard seeds
• ½ tsp cracked black peppercorns
• ½ to 2 tsp chili powder or cayenne
• 1 tsp ground turmeric
• 2 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 tsp salt
• 3 tbsp vinegar (white or apple cider)

Instructions:

1. Roast coriander and cumin seeds in a dry pan until they start to smell fragrant. Then grind the seeds using a coffee grinder or mortar and pestle.
2. Put all ingredients except vinegar into a small bowl and mix together well. Add more or less chili depending on your preferred spice level.
3. Add the vinegar and mix to a smooth paste. Keep for up to one month in a jar in fridge.