Massala Curry Paste

• 2 teaspoons black mustard seeds
• 2 teaspoons black peppercorns
• 1 12 tablespoons ground cumin
• 1 12 tablespoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons ground turmeric
• 12 teaspoon ground cinnamon
• 1 teaspoon hot chili powder
• 15 birds eye chilies (or as many as you want depending on heat you like)
• 3 garlic cloves, crushed
• 3 cm piece fresh ginger, peeled, chopped
• 14 cup malt vinegar
• 2 tablespoons vegetable oil

1. Place mustard seeds in a frying pan over medium heat.
2. Cook for 1 minute or until seeds start to pop.
3. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon.
4. Cook for 1 to 2 minutes or until fragrant.
5. Allow to cool completely.
6. Place spice mixture in a food processor or use a Mortar and Pestle.
7. Add chilli powder, birds eye chillies, garlic, ginger, vinegar and oil.
8. Process until a smooth paste forms.
9. Refrigerate in an airtight container for up to 1 week.

black mustard seeds, black peppercorns, ground cumin, ground coriander, garam masala, ground turmeric, ground cinnamon, hot chili powder, chilies, garlic, fresh ginger, malt vinegar, vegetable oil

Taken from www.food.com/recipe/massala-curry-paste-525069 (may not work)