A stainless steel or cast iron large pan or a wok is necessary, no Teflon as well as a spice mill to ground spices.
2 1/2 cups (600 ml)
1/2 cup coriander seeds (50g)
4TBSP cumin seeds (60 ml)
2 TBSP fennel seeds (30 ml)
4 dried red chillies
5 curry leaves
1 TBSP chilli powder (or cayenne pepper) (15 ml)
1 TBSP ground turmeric
1/2 TSP Himalayan pink salt (2.5 ml)
2/3 cup wine vinegar (150 ml)
1 cup olive or coconut oil (250 ml)
Note that curry paste will keep for 3-4 weeks after opening in the refrigerator.
Recipe from the Complete Indian Cooking by Baljekar, Fernandez, Husain and Kanani.