This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
6 tablespoons roasted coriander seed
1 teaspoon roasted anise seed
1 teaspoon roasted cloves
1 teaspoon turmeric
1 teaspoon roasted cumin seed
1 teaspoon roasted fenugreek seed
1 teaspoon roasted black peppercorns
1 teaspoon roasted mustard seed
2 cloves garlic, chopped
1 large onion, chopped
1/2 habanero chile, seeds and stem removed, chopped (or substitute 3 red jalapenos)
Water as needed
Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.