2 tb Vegetable oil
1 ts Cumin seeds
1 ts Cardamon seeds
1 tb Poppy seeds
1 ts Black peppercorns
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated 2 oz Blanched almonds or unsalted
-cashew nuts, chopped 1/4 c Boiling water
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]