Instructions: Cut the chili peppers into small pieces & soak in cold water for 15 minutes.

Separate the seeds & discard them. In a dry skillet, toast the fennel, coriander & mace over a very low flame for 5 minutes.

Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency.

Store in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak for 15 minutes Makes 1/2 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.