Jamie Oliver'S Vindaloo Paste

• 1 teaspoon black peppercorns
• 4 cloves
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon fenugreek seeds
• 2 garlic cloves, peeled and roughly chopped
• 2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
• 4 dried red chilies
• 1 tablespoon turmeric
• 1/2 teaspoon sea salt
• 3 tablespoons oil
• 2 tablespoons tomato puree
• 2 fresh red chilies
• 1/4 cup coriander leaves, chopped roughly

1. 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.
2. 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.
3. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

black peppercorns, cloves, coriander seeds, fennel seeds, fenugreek seeds, garlic, fresh gingerroot, red chilies, turmeric, salt, oil, tomato puree, fresh red chilies, coriander leaves

Taken from www.food.com/recipe/jamie-olivers-vindaloo-paste-460361 (may not work)