Balti Paste

Photo: flickr user Lec

Ingredients

5 -(up to)

6 tablespoons Coriander seed

2 -(up to)

3 tablespoons Cumin seed

2 3" pieces of cassia bark (can substitute

2 -(up to)

3 Habaneros or whatever you like!!!!

2 teaspoons Mustard seed

2 teaspoons Fennel seed

3 teaspoons Cardamom seed

1 teaspoon Fenugreek(methi) seed

1 teaspoon Lovage seed

1 teaspoon Onion seed

7 -(up to)

1 tablespoon Fenugreek (methi) leaves, dried

6 Bay leaves

25 Curry leaves, or more

2 tablespoons Ground turmeric

1 tablespoon Ginger powder

1 tablespoon Chilli powder

1 pch Asafoetida

Preparation

Roast the spices and allow to cool, grind to a powder, then add additional ingredients.

Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste.

Let this stand for a while, 1/2 hour is best.

Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring.

Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never lasts long in my house though= !!!