The origin for this paste is The World Food Cafe cookbook (kudos).
The variations are that the following recipe quadruples all the portions, uses some Smoked Spanish Parika, and adds a lot more oil. A batch will last at least two months in a jar in the fridge. It is easy to make, though there are a lot of ingredients and it takes a while to make, so it is worth making enough to keep you going for a while. The amount of salt and oil may seem excessive, but remember that when you use the paste you’re only adding about a tablespoon of the paste to a dish.
- 8 garlic cloves
- 3cm piece of ginger – grated
- 1 large red onion – chopped
- 4 tablespoons of cider vinegar
- 2 teaspoons of black peppercorns
- 2 tsps of cardamom seeds (remove seeds from pods)
- 2 tsps coriander seeds
- 2 tsps fenugreek seeds
- 16 cloves
- 4 tsps cumin seeds
- 28 medium sized dried red chillies – these grind up easier later if they are chopped or cut up before roasting
- 8 tsps paprika
- 8 tsps of spanish smoked paprika
- 4 tsp salt
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup of olive oil
- Dry roast all the seeds and the chillies for about 8 minutes in a hot oven. Adjust time as required to avoid the seeds burning.
- Finely grind all the seeds and the chillies in either a mortar and pestle (in batches) or in a food processor.
- Bamix the onion, ginger and garlic to a smooth paste, using a little of the oil if necessary
- Bamix in the powdered spices, salt, and the ground up spices, together with the rest of the olive oil. It is best to do this by adding a little more spice and a little more powder…and blend…and add some more….and blend.
- Keep in a sealable jar in the fridge.