Yield = ?

1 t cumin seeds
1 t coriander seeds
8 dried chilies
1/2 t ground cinnamon
1 t salt
1/2 t ground cloves
1 T chopped lemon grass
2 T chopped shallots
1 T chopped garlic
1 T yellow curry powder

Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork.
From the same book. You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you’re feeling particularly harmonious. This will make a fair amount of the paste. Save it for use in other curries.