From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A blend of spices, usually curry powder, coriander seeds, cumin, fenugreek, chiles, etc., depending on the desired style of cuisine, mixed with ghee, other oils or water, usually with a mortar and pestle. Curry paste can be used as the base for curries, sauces, marinades or as a flavoring agent. It's also available prepared commercially.
