Description
A jamie oliver recipe from ministry of food cookbook
easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.
Ingredients
- Black Peppercorns
- Cloves
- Coriander Seeds
- Fennel Seeds
- Fenugreek Seeds
- Garlic Cloves
- Fresh Gingerroot
- Dried Red Chilies
- Turmeric
- Sea Salt
- Oil
- Tomato Puree
- Red Chilies
- Coriander Leaves
Instructions
- Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds 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 youve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste