Sunday, 4 April 2010


This was great to make - much simpler than i thought, although it does take quite a lot of time to de-seed 20g of dried chillies.  I ended up adding a lot more spices than nigella recommends compared to chillis, because it was plenty hot enough for me.

- De-seed 20g dried chillies and cut into thin slices.
- Cover with boiling water and leave to soak for 1 hour.
- Dry roast 2 tablespoons coriander seeds, 1 teaspoon caraway seeds, and 1 teaspoon cumin seeds, in a hot, oil-less frying pan for a few mins.
- Add to a pestle and mortar and grind to a powder, then add to a processor.
- Pound 2 cloves garlic together with a desert spoon of coarse sea salt, then add this to the processor.
- Add 1 tablespoon sherry vinegar and the drained chillies to the processor, then process together.
- Add 2 tablespoons olive oil to the mixture and blitz again so that you have a thick liquid.  If its too thick, add some of the water the chillies soaked in.

- Posted using BlogPress from my iPhone

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