Madras Curry Paste - cooking recipe

Ingredients

2 1/2 tablespoons coriander seeds, dry-roasted and ground
1 tablespoon cumin seed, dry roasted and ground
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
1 teaspoon ground turmeric
2 crushed garlic cloves
2 teaspoons grated fresh ginger
3 -4 tablespoons white vinegar

Preparation

Put all ingredients except vinegar into small bowl and mix together well.
Add the vinegar and mix to a smooth paste.
Keep for up to one month in an airtight container in fridge.