(Makes approx. ½ cup paste)

• ½ teaspoon white peppercorns, lightly toasted

• 1 tablespoon coriander seeds, lightly toasted

• 1 tablespoon cumin seeds, lightly toasted

• 2 red chilli, roughly chopped (to reduce heat remove seeds)

• Thumb size of ginger, peel and roughly chopped

• 4 cloves garlic, roughly chopped

• 1 bunch of coriander leaves and roots, rinsed well and dried, roughly chopped

• 1 shallot, roughly chopped

• Pinch salt

1. Make the curry paste
   Toast the spices in a dry frypan over medium heat for 2–3 minutes, until fragrant.
   Cool slightly, then use a mortar and pestle (or mini food processor) to pound or blend all paste ingredients to your preferred texture, smooth or rustic, your choice.

2. Fridge or Freezer, you choose!

   Fridge: Spoon the paste into an airtight container and smooth over a thin layer of olive oil to help preserve freshness.
   Freezer: Portion 2–3 tablespoons into ice cube trays and freeze,  perfectly prepped flavour bombs, ready to drop straight into weeknight cooking

N/A