Photography: Brett Stevens. Food styling: Michelle Noerianto

Tuesday, November 17, 2009

Trim ends of chillies if required and place in a heatproof bowl. Cover with boiling water; stand for 1 hour. Drain chillies. Meanwhile, combine cumin and coriander seeds in a small non-stick frying pan over medium heat. Cook, stirring occasionally until fragrant. Cool. Use a mortar and pestle to crush the seeds, or tip the seeds into a small snap-lock bag and crush using the end of a rolling pin on a board. Process the chillies until chopped finely. Add the spices, capsicum, garlic, salt, oil and ¼ cup water; process to a thick paste. Spoon the mixture into small sterilised jars, drizzle the extra oil over surface and secure the lids. Refrigerate.