| 1 teaspoon | Cayenne pepper |
| 1 piece | Ginger thumb-sized |
| 2 | Garlic cloves |
| 1/2 teaspoons | Sea salt |
| 2 teaspoons | Mixed spices (garam masala) |
| 1 tablespoon | Smoked paprika |
| 2 tablespoons | Tomato paste |
| 2 | Chili bell peppers remove seeds if necessary |
| 2 tablespoons | Oil (peanut oil) |
| 1 tablespoon | Coconut flakes dried |
| 1 bunch | Coriander greens fresh |
| 1 teaspoon | Cumin |
| 1 teaspoon | Coriander |
| 2 tablespoons | Almonds ground |
First, peel the garlic and ginger.
Then heat a frying pan on medium heat.
Roast cumin and coriander seeds in it without fat for a few minutes. When they are golden brown and aromatic, remove the pan from the heat. Finely crush the roasted spices either in a mortar or grind them to a fine powder in a food processor. At the end, process with all other ingredients in a food chopper to a smooth paste.
Nutritional values per serving:
