This spice paste is used in the recipe for Hot and Sour Eggs Vindaloo.

Ingredients

• 2 tsp each cumin seeds and black mustard seeds
• 1 tsp each black peppercorns and fenugreek seeds
• ½ tsp cardamom seeds
• 1 cinnamon stick
• ¼ cup white wine vinegar
• ½ tsp salt
• 1 tsp brown sugar
• 2 onions
• 1 tblsp minced ginger
• 2 tsp minced garlic
• 2-4 large fresh red chillies, deseeded and chopped
• 1 tsp ground turmeric
• ½ cup vegetable or chicken stock

Method

1. Cook the cumin seeds, black mustard seeds, peppercorns, fenugreek, cardamom and cinnamon in a heavy based frying pan until fragrant. Grind the spices in a coffee or food mill until fine and then mix with the vinegar, salt and sugar. Alternatively crush the spices in a mortar and pestle.
2. Heat about 2 tblsp oil in a large frying pan and pan fry the onions, ginger, garlic and chillies until tender. Stir in the turmeric and cook 1 minute. Puree in a food processor or blender with ground spices and half a cup stock. (Refrigerate until required).