Kammon Hoot - cooking recipe

Ingredients

1 teaspoon caraway seed
1 teaspoon mint
3 teaspoons cumin seeds
5 garlic cloves
1 teaspoon coriander seed
15 dried hot red chilies

Preparation

Cover chillies with hot water and let stand for 15 minutes until soft.
Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it.
The sauce should have the consistency of thick paste. If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kammon-hoot.
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