Ingredients

40g/11/2oz dried red chillies

1 small onion

1 tsp black peppercorns

11/2 tsp whole cloves

7.5cm/3in piece of cinnamon stick

1 tsp cumin seeds

2.5cm/1in fresh root ginger

4tbsp garlic, roughly chopped

a walnut-sized piece of tamarind pulp, without seeds

1 tsp light soft brown sugar

2 tbsp coconut vinegar or white wine vinegar

Method

Cover the chillies with plenty of hot water and leave them to soak overnight.

The next day, preheat the oven to 230C/450F/Gas 8.

Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the centre is soft and nicely caramelized.

Remove and leave to cool, then peel off the skin.

Drain the chillies, squeeze out the excess water and then roughly chop them.

Put the peppercorns, cloves, cinnamon and cumin seeds into a mortar or spice grinder and grind to a fine powder.

Tip the powder into a food processor and add the roasted onion, chillies, ginger, garlic, tamarind pulp, sugar and vinegar. Blend to a smooth paste.

Cooks Comments and Tips

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