Curry Paste: Korma

2 cloves garlic 1 thumb-sized piece fresh root ginger ½ teaspoon cayenne pepper 1 teaspoon garam masala ½ teaspoon sea salt 2 tablespoons groundnut oil 1 tablespoon tomato puree 2 fresh green chillies 3 tablespoons desiccated coconut 2 tablespoons ground almonds 1 small bunch fresh coriander 2 teaspoons cumin seeds 1 teaspoon coriander seeds

Original recipe from Jamie Oliver here First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.