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Recipe Category: Curry
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Ingredients
- 40g/11/2oz dried red chillies
- 1 small onion
- 1 tsp black peppercorns
- 11/2 tsp whole cloves
- 7.5cm/3in piece of cinnamon stick
- 1 tsp cumin seeds
- 2.5cm/1in fresh root ginger
- 4tbsp garlic, roughly chopped
- a walnut-sized piece of tamarind pulp, without seeds
- 1 tsp light soft brown sugar
- 2 tbsp coconut vinegar or white wine vinegar
Method
- Cover the chillies with plenty of hot water and leave them to soak overnight.
- The next day, preheat the oven to 230C/450F/Gas 8.
- Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the centre is soft and nicely caramelized.
- Remove and leave to cool, then peel off the skin.
- Drain the chillies, squeeze out the excess water and then roughly chop them.
- Put the peppercorns, cloves, cinnamon and cumin seeds into a mortar or spice grinder and grind to a fine powder.
- Tip the powder into a food processor and add the roasted onion, chillies, ginger, garlic, tamarind pulp, sugar and vinegar.
- Blend to a smooth paste.
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