Tikka masala curry paste

1 large piece of fresh root ginger roughly chopped
5 garlic cloves
1 red chilli, deseeded and roughly chopped
2 tsp ground cumin
2tsp coriander
1 tsp each turmeric
1 tsp paprika
1 tsp garam masala
the seeds from 4 cardamom pods.

Put everything a small food processor and blitz together.
Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to a week or frozen for up to a month.

If you want more kick don't remove the chilly seeds.