Recipe tip
To make your own curry paste, toast 2 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp black peppercorns and 1 tsp mustard seeds in a dry frying pan over a low heat until fragrant, then grind to a powder using a spice grinder or pestle and mortar. Tip into a blender along with 2 tbsp ground turmeric, 1 tsp chilli powder, 1 tsp ground cinnamon, 1 tsp ground fenugreek, 1 tsp paprika, 3 garlic cloves, a thumb-sized piece of ginger, peeled, 2 tbsp tomato purée, 2 fresh chillies, 3 tbsp white wine vinegar, 2 tbsp sunflower oil and 1 tsp salt, then blitz to a smooth paste. Spoon into a clean jar and cover with a drizzle of oil. Will keep chilled for up to two weeks or frozen for up to three months.
