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

4 cloves

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

Water, splash

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.

pestle and mortar