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Make your own curry paste

(Serves 4-6)

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon mixed peppercorns

1 teaspoon seasalt

3 small dried chillies

1/2 teaspoon fresh grated turmeric (or turmeric powder)

vegetable oil

Method

1. In a larger pestle and mortar start by grinding the dried chillies, if you dont want it too hot remove half of the seeds before grinding any futher then add all the rest of the herbs and spices and grind to fine powder.

2. Add just enough oil to make a thick paste. Can be used straight away but is even better stored in the fridge and used 24 hours later.

 

 

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