Vindaloo Curry Paste

2 cloves Garlic

1cm3 Ginger

4 small *spicy* Chillies (devil chillies) of course, the more chillies the better; it is a vindaloo!

2 tsp brown sugar

1 tsp turmeric

1 tsp salt

1/2 tsp cinnamon

1/2 tsp coriander powder OR small bunch (piled tablespoon) chopped fresh coriander

3 tbs tomato puree (tomato concentrate)

2 tbs cider vinegar

2 tbs oil (sunflower is good)

** chop the garlic, chillies and ginger then mix all the above ingredients together **

** Toast the following spices in a dry frying pan **

3 cloves

1 tbs cumin seeds

1 tbs coriander seeds

1 tsp black peppercorns

1tbs mustard seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

** mix all together in a blender (or pestle mortar if you're old school) and voila **

This freezes well, and even can stay a month or two in the fridge. This is enough base to make a curry for 2-3 people. Double the dose and store half!!