1 cup coriander
1/2 cup ground cummin
1 tabsp Ground black pepper
1 tabsp Turmeric
1 tabsp Black mustard seed
1 tabsp Chilli powder
1 tabsp Salt
2 tabsp crushed garlic
2 tabsp Finely grated fresh ginger
Vinegar for mixing
3/4 cup oil

Combine ground spices and salt in a bowl. add garlic and ginger and sufficient vinegar to mix to a smooth, thick, puree.
Heat oil in a saucepan and when very hot turn in the spice mixture and reduce heat.
Stir constantly until spices are cooked and oil separates from spices.
Cool and bottle.
Use about 2 tablespoons of this paste for each 500g (1 lb) of meat, fish or poultry, even a vegetable curry can be made, try egg plant (aubergine) or mushroom..
Add extra spices such as cardomom, fenugreek etc for varying flavours.

Tip: For a nice thick curry gravy (DO NOT use thickeners like cornflour) Fry the onions and curry leaves (if used) on low heat in sesame oil until onions are soft and then add tinned chopped tomatoes or coconut milk depending on recipe, stir in curry paste and any additional spices and fry for 2 minutes. If mixture is too dry when frying add a little more oil.
Place all in blender for 1-2 minutes until you have a nice thick, smooth sauce with the most amazing aroma.