- 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.