Balti Paste

Ingredients:

      5 -6 tb Coriander seed
      2 -3 tb Cumin seed
      2    3" pieces of cassia bark
           -(can substitute cinnamon;
           -but cassia is superior)
      2 -3    Habaneros or whatever you like
      2 ts Mustard seed
      2 ts Fennel seed
      3 ts Cardamom seed
      1 ts Fenugreek seed
      6    Bay leaves
      25    Curry leaves; or more
OTHER
      2 tb Ground turmeric
      1 tb Ginger powder
      1 tb Chilli powder
      1 pn Asafoetida
 
  Roast the spices and allow to cool, grind to a powder, then add additional ingredients.
  
  Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. 
 Mix the spice into the vinegar, adding water if needed to make a creamy paste.
  Let this stand for a while, 1/2 hour is best.
  
  Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil.
 Add paste to the oil, care is needed here as it will splatter very easily.
 Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins,
 if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring.
  
  Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never
  lasts long in my house though= !!!