MAKES enough for 3 curries PREP 20 mins COOK 3 mins EASY G
3 tbsp each cumin and coriander seeds
1 star anise
½ tsp chilli powder 4 tbsp garam masala 4 black peppercorns 1 tbsp ground turmeric 1 tsp tamarind paste 1 tbsp malt vinegar ½ cinnamon stick, broken in half
1 green chilli, sliced 1 bunch coriander, chopped
200g jar roasted peppers
Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a course paste, then transfer to a container. Can be made a day ahead.