1. Pour boiling hot water over destalked, broken, chillies.
2. Cover and keep aside for 15-20 minutes.
3. Drain water of chillies, keep aside.
4. Dry grind peppercorns, curry powder and coriander seeds in small multipurpose mixie.
5. Add soaked chillies, onions, garlic, ginger, grind again to a paste.
6. Add drain chilli water if required.
7. Add lemon grass, salt, lemon zest, blend again to a paste.
8. Empty into clean, sterile jar, with nonmetallic lid.
9. Heat and cool oil, pour over paste.
10. Stir gently with a wooden skewer, close lid.
11. Refrigerate and use as required.

Making time: 20 minutes(excluding chilli soaking time)
Makes: 3 cups approx.
Shelflife: 1 month