Step 1

Char the ginger, shallots and turmeric slightly by searing, broiling or grilling. Set aside.

Step 2

Grind the toasted black cardamom seeds and coriander seeds in a mortar and pestle, remove and set aside.

Step 3

Drain the dried chilies well and pound together with the salt in the mortar and pestle. Add the ginger, shallots, and turmeric, and the dry spices. Pound to a fine paste.

Step 4

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