How to make a simple curry paste, similar to that used in Indian cuisine?
TRADITIONAL VINDALOO CURRY PASTE: Ingredients 2 oz dried red Indian chilies (or any other dried red chili is fine) 1 medium onion, diced 2 tbsp oil (vegetable or canola) 1 inch fresh piece of ginger, peeled and roughly chopped 4 large garlic cloves, roughly chopped 1 tsp black peppercorns 2 tsp cumin seeds 1 tsp coriander seeds 2 tsp black mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp whole cloves 1 tsp cardamom seeds 2 inch piece of cinnamon stick (broken into smaller pieces) a walnut-sized piece of tamarind pulp (no seeds) or 1 heaping tbsp tamarind concentrate 1/2 tsp light soft brown sugar 2 tbsp white wine vinegar METHOD: Reconstitute the dried chilies by covering them with hot water and soaking them overnight. Drain the chillies well (reserve the liquid) and chop them into large pieces, keep aside until needed. In a large saute pan on high heat, add the oil and the onion. Stir fry for 5 minutes until slightly caramelized and then add the ginger and garlic. Stir fry for an add
