found 10 years ago on the death by curry website
use in Indian dishes which ask for curry paste or powder &
for making my vindaloo sauce & curry
4 tb.sp cumin
2 tb.sp cayenne
2 tb.sp turmeric
2 tb.sp ground coriander
2 tb.sp black pepper2 tb.sp hot mustard powder
2 tsp ground ginger2 tsp salt
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil
Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed.
Heat the oil in a sauce pan over medium-high heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn.
Stir constantly for about 8 minutes, or until the spices have cooked and mellowed and the oil is exuded from the mixture to the edges of the pan. Set aside to cool.
When the mixture has cooled, spoon it into a sterilized jar, complete with any oil, and cap tightly.