Chilli spice paste

• 15 g (½ oz) ground ginger
• 15 g (½

Using a dry non-stick frying pan over medium heat, roast all the dry ingredients except for the chilli powder and salt, until the aromas go out. This should take approximately 5 minutes. Tip them onto a plate and leave to cool down.

Once cooled, use a blender to grind the spices into a smooth, fine texture.

Transfer this mixture to a food processor, add the chilli powder and sal