This is a spicy, vinegary paste from the beautiful region of Goa. It is great with meat, chicken and fish; I have used it in a few recipes to get you started. Just remember when you cook with it, it is all raw so it does need to be well cooked before you use it.

Ingredients

　　2 largish, mild, fresh red chiles, deseeded

　　1 tsp cumin seeds

　　1 1/2 tsp coriander seeds

　　3 cloves

　　6 black peppercorns

　　3/4 tsp ground turmeric

　　9 large cloves of garlic, peeled

　　1/2-inch slice of fresh ginger, peeled

　　1 1/2-inch piece of cinnamon

　　1 tsp tamarind paste

　　3/4 tsp sugar

　　3/4 tsp salt

　　1/3 cup white wine vinegar

　　Blend all the ingredients together to make a fine paste. Store in a sterilized jar in the fridge for 1 week.

　　From Anjum's New Indian by Anjum Anand. Copyright © 2008 Anjum Anand; photography © 2008 Vanessa Courtier. First published in the US in 2010 by John Wiley & Sons, Inc.