Ingredients:

• 10 – dry long red chillies.
• 10 – small Onions or shallots, peeled, chopped.
• 1/2 – bulb garlic, flaked, peeled, crushed.
• 4-5 – sticks Lemon grass, peeled, chopped.
• 2 inch – piece ginger, grated.
• 12-15 – white peppercorns.
• 1 tsp – coriander seeds.
• 1 tsp – Lemon rind grated (use kaffir Lime if available).
• 1-1/2 tsp – salt, or more to taste.
• 1 tsp – oil.
• 2 – crushed star anise.
• 1 tsp – Cumin seeds powder.
• 1/2 cup – boiling hot water.

Method:

1. Pour boiling hot water over broken, chillies.
2. Cover it and keep it aside for 15-20 mins.
3. Drain water of the chillies.
4. Dry grind peppercorns, cumin powder, star anise and coriander seeds in small multipurpose mixie.
5. Add soaked chillies, onions, garlic, ginger, grind again to a paste.
6. Add the drain chilli water if required.
7. Add lemon grass, salt, lemon zest, blend again to a paste.
8. Keep it in a clean, sterile jar, with non-metallic lid.
9. Heat and cool oil, pour over the paste.
10. Stir gently with a wooden skewer, close lid.
11. Refrigerate and use as required.

Recipe courtesy of Saroj Kering