Add <quantity>1½<unit>tbsp</unit></quantity> of black peppercorn, <quantity>2<unit>tbsp</unit></quantity> of cumin seeds, and <quantity>1<unit>tbsp</unit></quantity> of coriander seeds to a hot skillet over high heat

Add <quantity>3</quantity> green cardamom pods and <quantity>4</quantity> cinnamon sticks and stir

Add <quantity>4</quantity> bay leaves and stir. Toast the spices until they start to release the aroma. Reserve

Trim, peel, and cut <quantity>1</quantity> onion in half

Peel <quantity>2</quantity> garlic cloves

Finely slice <quantity>1</quantity> medium turmeric root

Finely slice <quantity>1</quantity> medium piece of ginger

Trim and cut <quantity>1</quantity>tomato in half

Chop <quantity>1<unit>bunch</unit></quantity> of coriander root and stems. Save the leaves for other recipes

Add <quantity>6</quantity> habanada peppers and <quantity>6</quantity> red chili peppers to a hot barbecue grill or skillet

Add the onion and garlic

Grill it until charred on both sides. Remove from the heat

Transfer the toasted spices to a blender and add <quantity>1<unit>tbsp</unit></quantity> of sweet paprika

Add the chilies, onion, and garlic. Add the ginger, turmeric, tomato, and coriander root

Add <quantity>2<unit>cups</unit></quantity> of vegetable oil

Blend on high speed to obtain a smooth paste

Transfer to a bowl or a container. The curry paste is ready

Enjoy it in your preparations!