Instructions: Soak chiles in hot water for 15 minutes and de-seed.

1. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, the grind into a powder.

2. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.

3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

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