This spicy paste can be smeared over fish and meats or vegetables before baking, roasting or barbecuing, or let down with oil or liquid to form a sauce. The paste will keep refrigerated for about a month, if not longer.
⅓ cup cumin seeds ¼ cup coriander seeds 1 tsp salt 2 large cloves garlic, peeled and roughly chopped 2 hot green chillies, seeded and roughly chopped 3 Tbsp ground ginger 3 Tbsp sweet paprika 4 Tbsp lemon juice ⅓ -½ cup olive oil, plus extra to run over the top
1 Put cumin seeds in a small dry frying pan (skillet) and set over a medium heat. Toast seeds for 3-4 minutes, stirring once or twice, until they smell wonderfully fragrant and are visibly darker; be careful not to let them burn or they will taste bitter. Tip seeds onto a plate. Add coriander seeds to pan and toast for a few minutes until they smell fragrant.
2 Put seeds and remaining ingredients in a liquidiser or high-speed blender and whizz to a paste. Transfer to a glass jar, pour a little oil over the top to cover the paste, cover jar and refrigerate.