Ingredients:

• 2 tbsp – curry powder
• 6 – green 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 – 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
• 1/2 cup – boiling hot water

Method:

1. Pour boiling hot water over unstalked, broken, chillies.
2. Cover and keep it aside for 15-20 minutes.
3. Drain water of chillies, keep it aside.
4. Dry grind peppercorns, curry powder and coriander seeds in small multipurpose mixie.
5. Add soaked chillies, onions, garlic, ginger, grind again to a paste.
6. Add the drained chilli water if required.
7. Add lemon grass, salt, lemon zest, blend again to a paste.
8. Place 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 the lid.
11. Refrigerate and use as required.

Recipe courtesy of Saroj Kering