Korma Curry Paste - cooking recipe

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seed
2 garlic cloves, peeled and sliced
4 cm piece ginger, peeled and finely grated
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons grapeseed oil
1 tablespoon tomato puree
2 green chilies, seeded and finely sliced
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander, stalks and leaves chopped (cilantro)

Preparation

Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.