Instructions: 1. Mix together the curry powder spices

2. Add the vinegar and enough water to make a creamy paste

3. Heat the oil in a karahi or wok

4. Add the paste to the oil. It will splatter a bit so be careful

5. Stir-fry the paste continually to prevent it sticking until the water content is cooked out (it should take about 5 minutes). As the liquid is reduced, the paste will begin to make a regular bubbling noise if you dont stir and it will splatter. This is your audible cue that it is ready. You can tell if the spices are cooked by taking the wok off the stove. Leave to stand for 3-4 minutes. If the oil floats to the top, the spices are cooked. If not add a little more oil and repeat step 5.

6. Bottle the paste in sterilised jars. Then heat up a little more oil and cap off the paste by pouring enough oil to cover. Seal the jars and store.

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