Instructions: Peel ginger and garlic.

Blend the first six ingredients in a vitamiser until smooth. Place in a heavy saucepan and cook over a low heat for about 5 minutes.

Combine all the spices and add to puree. Continue to cook, stirring for another 5 minutes. Add more oil if necessary to obtain a smooth paste.

Remove from heat and spoon mixture in jars or freeze until needed.

Use as a marinade for chicken, beef etc. or in sauces and vinaigrettes.

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