Rogan Josh Curry Paste

• 2 garlic cloves
• fresh gingerroot (a thumb sized piece)
• 75 g bell peppers (roasted from a jar)
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 2 tablespoons garam masala
• 1 tablespoon turmeric
• 1/2 teaspoon salt (sea salt)
• 2 tablespoons peanut oil
• 2 tablespoons tomato puree
• 1 chili (red fresh)
• 1 bunch coriander (fresh small)
• Spices For Toasting
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon black peppercorns

1. To make the curry paste first peel the garlic and ginger.
2. Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
3. Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder).
4. Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste.
5. The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.

garlic, fresh gingerroot, bell peppers, paprika, paprika, garam masala, turmeric, salt, peanut oil, tomato puree, chili, coriander, cumin seeds, coriander seeds, black peppercorns

Taken from www.food.com/recipe/rogan-josh-curry-paste-510112 (may not work)