Madras Curry Paste

2½ tbsp coriander seeds, dry-roasted and ground*

1 tbsp cumin seeds, dry-roasted and ground*

1 tsp black mustard seeds

½ tsp cracked black peppercorns

1 tsp chilli power

1 tsp ground turmeric

2 crushed garlic cloves

2 tsp grated fresh (or lazy) ginger

3-4 tbsp white wine vinegar (or more as necessary)

1.  Put all ingredients except vinegar into a small bowl and mix well.

2.  Add enough vinegar, a tablespoonful at a time, to mix to a smooth paste.

3.  Keep for up to 1 month in an airtight container in the fridge.

* I use a small electric coffee bean grinder, but use a pestle and mortar if you like.