Recipe to follow. Here it is: 2 1/2 tablespoons coriander seeds, dry-roasted and ground 1 tablespoon cumin seed, dry roasted and ground 1 teaspoon brown mustard seeds 1/2 teaspoon cracked black peppercorns 1 teaspoon cayenne powder ½ teaspoon red chili flakes 1 teaspoon ground turmeric 2 crushed garlic cloves 2 teaspoons grated fresh ginger 1 teaspoon cinnamon, ground 1 tablespoon cardamom, ground 4 tablespoons white vinegar This will make a paste that you may refrigerate up to 2 weeks. Put all ingredients except vinegar into small bowl and mix together well. Add the vinegar and mix to a smooth paste.

¼ piece of lemongrass 1 cup pureed tomato 3 Japanese Eggplant, cubed 2 scallions, sliced Coconut milk 2-3 tablespoons Curry paste