CURRY PASTE

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CURRY PASTE

 

Ingredients

6 tablespoons roasted coriander seeds

1 teaspoon roasted aniseeds

1 teaspoon roasted whole cloves

1 teaspoon ground tumeric

1 teaspoon roasted cumin seeds

1 teaspoon roasted fenugreek seeds

1 teaspoon roasted back peppercorns

1 teaspoon roasted mustard seeds

2 cloves garlic, chopped

1 large onion, chopped

1/2 Congo or Habanero pepper chopped (Seeds and stem removed)

Water as needed

 

Directions

Grind all of the ingredients into a paste with a mortar and pestle or

puree in a food processor. Store in a jar and refrigerate