CHILLI PASTE

50 gms Dry red chilly

150 ml oil

1/2 tsp ginger minced

1/2 tsp garlic minced

1/2 tsp salt

1/4 tsp ajinomoto

1/2 tsp sugar

1 tbsp tomato ketchup

1 star anise

1. Remove the stem of chillies and soat in 1/2 cup water for 20 mins.  Mice or roughly grind in a grinder using same water
2. Heat oil, reduce heat, add ginger-garlic.  Cook till it turns golden.
3. Add chilli paste and cook for another 2 mins.
4. Add seasoning and cook another 2 mins
5. Remove from heat and allow it to cool
6. Store in an airtight container in the refrigerator.