Created by ImPat on October 10, 2018
Step 1: Heat a dry frying pan over medium heat and cumin, coriander and fennel seeds and pepercorns and cook for 1 to 2 minutes until fragrant and transfer to a small food processor and let cool for 5 minutes.
Step 2: Process until finely ground and then add garlic and ginger and process to a paste and then add remaining ingredients and process until smooth.
Step 3: TIP - this a milder curry paste, but still packed with flavour. If you's prefer it spicier, leave seeds in the chillies or increase the chilli powder to 1 teaspoon.