Preparation / Directions:
Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the toasted seeds in a spice grinder.
Coarsely chop the chiles and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste.
You can pound the spice mix in a mortar and pestle or you can use a food processor. Make a lot of the paste and save it for use in other curries.
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