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  • 4 red chillies
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tbs of parika
  • 2 tsp grated ginger
  • 4 cloves of garlic
  • zest and juice 2 limes
  • 3 shalotts
  • 3 stems of lemon grass
  • handfull of chopped fresh corriander
  • sprinkle of dried chilly flakes
  • 1 tsp of garlic salt
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    Method

    • step 1

      half the chillies, discard the seeds, then chop finely.
    • step 2

      Over a medium heat in a medium frying pan, toast the cumin and coriander. Once roasted crush or blitz in to a powder.
    • step 3

      Finally, tip all the other ingredients into the food processer then blitz into a coarse paste.
    • step 4

      It freezes well and will keep for up to two months.
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