Curry Paste - Freezable! - cooking recipe

Ingredients

1 kg onion
4 cm by 1cm piece fresh ginger (roughly the size of a finger)
6 large garlic cloves
3 -4 green chilies
6 small tomatoes
1/2 cup oil
4 teaspoons cilantro, powder (corinader)
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 cup coriander leaves (cilantro)
2 cups water
1 teaspoon salt

Preparation

Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
Add the ginger, garlic and chillies, fry for another 3 minutes.
Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
Add the remaining spices and after 30 seconds add the tomato and coriander.
Stir in 2 cups of water and salt.
Simmer over a low heat for 15 minutes and stir every so often.
Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
TO USE THIS PASTE:
Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.