Blend the chillies, black peppercorns and cumin seeds with the onion, garlic and the ground spices.
Add a little water and blend to a smooth paste.
Place in a pan and cook for 10 minutes over a low heat, then set aside and leave to cool.
Keeps for up to 2 weeks in the fridge.
*To dry roast, scatter the spices in a hot heavy-based frying pan and brown, shaking from time to time.
You'll know they're done when the delicious smell makes you swoon.
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