In a small food processor or a pestle and mortar, whizz or pound together:
5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped 1 red chilli, deseeded and roughly chopped (remember gloves) 2 tsp each ground cumin and coriander 1 tsp each turmeric, paprika and garam masala, seeds from 4 cardamom pods
Add a little water of vegetable oil to bring the paste together.
This paste can be stored in the fridge for up to 1 week or frozen for up to 1 month. The flavour improves after refrigeration.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!