1) Chop onion and fry until dark brown.
2) Blend onion, garlic, ginger,bay leaf, chillies and cloves (fresh items)
3) Add the rest with 2 tablespoons of water.
4) Blend to make paste
5) Add desired amount to your curry dish.
6) Add Five Spice when cooking finished.
note:
a) May be frozen up to 2 months.
b) Keeps for 2 weeks in air-tight container inside fridge.
