Goan curry paste

Method

1. Heat a dry heavy-based frying pan over a low heat. Add 1 tbsp coriander seeds and 2 tsp each cumin and fennel seeds, then toast briefly until they smell aromatic. Tip into a spice grinder and add a 3cm piece of cinnamon, 1 tsp cloves, 1 tsp black peppercorns, ½ tsp cardamom seeds (from around 10 pods), 1 tsp ground turmeric and 2 dried red Kashmiri chillies. Grind to a fine powder.
2. Tip into the smallest bowl of your food processor and add 40g garlic cloves, 2 tsp palm or light muscovado sugar, 1 tbsp lemon juice, 50g fresh ginger, roughly chopped, and 2 tbsp vegetable oil. Blend into a smooth paste.