Berbere curry paste

makes 1 cup

1 tsp ground cardamom
2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp ground cinnamon
1/2 tsp whole peppercorns
1/2 tsp fennugreek seeds
1 small onion coarseley chopped
4 cloves garlic
1 cup water
12 small dried hot red chilies as piquins deseeded
1 tbsp cayenne
2 tbsp paprika
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp dry red wine
3 tbsp veg oil

• Toast cardamom, cumin and coriander seeds, cinnamon, peppercorns and fenugreek seeds in a skillet for acouple of mins until they gain aroma; grind spices to powder
• combine onion, garlic and 1/2 cup of water in blender and puree until smooth
• add roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg and cloves and continue to blend
• slowly add 1/2 cup of water, wine, oil and blend until smooth
• place the sauce in saucepan and simmer for 15 mins to blend flavors and thicken
• this will keep in the fridge for upto 2 monts
• this can be added to soups, stews, veggies, etc.