- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 2 teaspoons ground cloves
- 1 teaspoon turmeric
- 2-inch piece ginger, peeled and chopped
- 1/3 cup white vinegar
- In a spice or coffee mill grind spices and ginger until very-finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste.
- To make curry oil, mix half of paste with 1 cup vegetable oil.