Madrasi Masala Paste

Ingredients

• 8 tablespoons coriander seeds
• 4 tablespoons cumin seeds
• 1 tablespoon black peppercorns
• 1 tablespoon black mustard seeds
• 11 tablespoons ground turmeric
• 4 tablespoons chili powder
• 1 tablespoon salt
• 8 garlic cloves, crushed
• 3 inches piece fresh gingerroot, peeled and shredded
• 4 tablespoons cider vinegar
• 3/4 cup sunflower oil

Directions

1. 1

   Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.

2. 2

   Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.

3. 3

   Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.

4. 4

   Stir in the garlic, ginger and enough of the vinegar to make a paste.

5. 5

   Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.

6. 6

   Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.