Madrasi Masala

Preamble
See also this version and this one and this and this

Ingredients
1 cup Ground Coriander
1/2 cup Ground Cumin
1 tablespoon ground Black Pepper
1 tablespoon Turmeric Powder
1 tablespoon Black Mustard
1 tablespoon Chilli Powder
1 tablespoon Salt
2 tablespoons crushed Garlic
2 tablespoons finely grated fresh Ginger
Vinegar for mixing
3/4 cup Oil

Method
Combine ground spices and salt in a bowl. Add garlic and ginger and sufficient vinegar to mix to a smooth, thick puree. Heat oil in saucepan and when very hot turn in the spice mixture and reduce heat. Stir constantly until spices are cooked and oil separates from spices. Cool and bottle. Use about a tablespoon of this paste for each 500 gram (1 lb) of meat, fish or poultry, substituting it for the garlic, ginger and spices in a recipe.