To make the Spice Paste, grind the ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a skillet and gently stir-fry the Spice Paste over low to medium heat for 10 minutes until fragrant. Season with the salt and sugar, and set aside to cool. The sambal keeps in the refrigerator for up to a week. Skim