KORMA CURRY PASTE

11/2TSP CUMIN SEEDS
3TSP CORIANDER SEEDS
4 CHOPPED GARLIC CLOVES
25G GINGER, PEELED AND CHOPPED
50G TOASTED ALMOND FLAKES
1TSP TURMERIC
1/2TSP SALT
2TBLSP VEGETABLES OIL
1 FRESH GREEN CHILLI CHOPPED
1TBLSP TOMATO PUREE

1. HEAT A DRY FRYING PAN UNTIL HOT.
2. ADD THE CUMIN AND CORIANDER SEEDS AND FRY FOR ABOUT 1 MINUTE.
3. REMOVE AND GRIND IN A MORTAR AND PESTLE.
4. TRANSFER TO A BLENDER AND ADD THE REMAINING INGREDIENTS PLUS 2TBLSP ON WATER.
5. WHIZZ UNTIL FINELY CHOPPED BUT NOT SMOOTH.