This is a fiery and vibrant paste suitable for meat, fish or vegetables.
8 tablespoons grated or desiccated coconut
8 dried Kashmiri chillies, broken
2 tablespoon coriander seeds
2″ cassia bark or cinnamon stick
1 teaspoon black peppercorns
2 cardamom pods, slightly crushed
2 star anise
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon white poppy seeds
6 garlic cloves, crushed
1 large red onion, roughly chopped
½ teaspoon turmeric
½ teaspoon sea salt
Squeeze fresh lime juice
Coconut Oil as necessary
Toast the spices and coconut, individually, making sure not to burn them. Allow to cool then whizz in a food blender with the onion, garlic, turmeric, lime juice, water and salt drizzling with oil until you have a smooth paste.
Store in a sterilised jar with a slick of oil poured over the top, will keep for a considerable time although I’ve prepared mine ahead of the weekend, there’s a leg of lamb in my freezer.