Tikka Masala Paste
Spices for toasting
1 tsp cumin seeds
1 tsp coriander seeds
2 cloves of garlic
Large piece of fresh ginger
1 tsp cayenne
1 tbsp smoked paprika
2 tsps garam masala
1/2 tsp salt
2 tbsp groundnut oil
2 tbsp tomato purée
2 fresh red chillies
Small bunch of coriander
1 tbsp dessicated coconut
2 tbsp ground almonds
Lightly dry fry the seeds in a frying pan until they begin to smell. Grind in a pestle and mortar to a fine powder.
Add all the ingredients into a blender and whizz into a smooth paste.
This makes enough for 2 large curries. If you cover the paste with oil in a pot, it can be kept for several weeks in the fridge.