2–3 whole red chillies (kashmiri, kanthari or bird's eye will work)
10–12 fresh curry leaves
40g/1½ oz fresh root ginger, roughly chopped
100ml/3½fl oz coconut milk
6 green cardamom pods
5cm/2in cinnamon stick
5 cloves
2 tbsp coriander seeds
2 tsp ground cumin, dry toasted in a pan
65²µ/2¼´Ç³ú desiccated coconut soaked in 100ml/3½fl oz hot water
2 tsp fennel seeds
¼ mace blade
1 tsp black mustard seeds
½ tsp ground nutmeg
1 tsp peppercorns
1 tsp salt
2 star anise
30ml sunflower oil
1 tsp ground turmeric