Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.

Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.

Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.

Use immediately, or store the paste in a sterilized jar for up to a week.