Paste Marinade
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INGREDIENTS 5 whole allspice
3 blades mace
15 whole cardamoms, seeds removed and separated
2 bay leaves, crumbled
10 dried hot red chilies, stemmed and seeded
1 to 2 tablespoons olive oilIn a mortar, pulverize the allspice and mace with a pestle. Add the cardamom seeds and the bay leaves along with the chilies. Grind them well, then dribble in enough olive oil to form a thick paste.
CARDAMOM AND PEPPER PASTE
Grind together 1/4 teaspoon cardamom seeds, 1/4 teaspoon black peppercorns and 1/8 teaspoon crushed red chilies in the mortar. Then add about 2 tablespoons of olive oil - just enough to make a paste.
NOTE: The volatile oils in chilies may irritate your skin. Wear rubber gloves when you are handling them or wash your hands thoroughly immediately afterward.
Makes about 1/2 cup