Curry paste

• 3 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp

Put the seeds and peppercorns in a dry frying pan over a medium heat and cook for about 3 minutes, stirring, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and leave to cool for a few minutes.

Put the turmeric, cinnamon, paprika and dried chilli in a pestle and mortar or spice grinder, add the toasted spices and the salt and grind together i