Chettinad red masala paste from Spice by Christine Manfield

Ingredients

• 125 ml vegetable oil
• 1 teaspoon Paramount’s Garam Masala
• 2 teaspoons minced ginger
• 1 brown onion, minced
• seeds from 3 green cardamom pods
• 1 stick cinnamon
• 1 teaspoon ground turmeric
• 4 cloves
• 2 teaspoons Chilli Jam
• 2 teaspoons minced garlic
• 1 star anise
• 2 teaspoons white poppyseeds
• 200 g freshly grated coconut
• 1 teaspoon fennel seeds
• 50 ml water
• 5 large dried chillies