2 tb Vegetable oil

      1 ts Cumin seeds

      1 ts Cardamon seeds

      1 tb Poppy seeds

      1 ts Black peppercorns

      2    Garlic cloves, crushed

      1    Inch piece fresh gingerroot,

           -grated
      2 oz Blanched almonds or unsalted

           -cashew nuts, chopped
    1/4 c  Boiling water

  Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10
  minutes, until golden brown, stirring constantly. Add garlic and gingerroot
  and cook 2 minutes more, then cool.
  Put spice mixture in a blender or food processor fitted with the metal
  blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover
  tightly and keep in a cool place for up to 1 month.
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
  Fraser]