Title: Balti paste
 Categories: Sauce
      Yield: 1 Servings
 
---------------------------SPICES--------------------------------
      5    -(up to)
      6 tb Coriander seed
      2    -(up to)
      3 tb Cumin seed
      2    3" pieces of cassia bark
           -(can substitute cinnamon;
           -but cassia is superior)
      2    -(up to)
      3    Habaneros or whatever you
           -like!!!!
      2 ts Mustard seed
      2 ts Fennel seed
      3 ts Cardamom seed
      1 ts Fenugreek(methi) seed
      1 ts Lovage seed
      1 ts Onion seed
      7    -(up to)
      1 tb Fenugreek (methi) leaves;
           -dried
      6    Bay leaves
     25    Curry leaves; or more

-------------------------ADDITIONAL------------------------------
      2 tb Ground turmeric
      1 tb Ginger powder
      1 tb Chilli powder
      1 pn Asafoetida
 
  Roast the spices and allow to cool, grind to a powder, then add additional ingredients.
  
  Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of
  vinegar.  Mix the spice into the vinegar, adding water if needed to
  make a creamy paste. Let this stand for a while, 1/2 hour is best.
  
  Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the
  oil, care is needed here as it will splatter very easily. Stir the
  paste for about 5 mins, do not let it stick. Remove from heat and
  stand for 5-10 mins, if the oil rises to the top the spices are
  cooked, if not add more oil and cook again for a while, don't forget
  to keep stiring.
  
  Bottle the paste, (sterile jars essential) and cap with hot oil. This
  is well worth the trouble to make and will store for a long time. It
  never lasts long in my house though= !!!