Most Indian cooks would not be caught dead using a store bought curry paste or powder. To do so is considered a cardinal culinary sin. This leads to a tremendous variety and diversity of individual curry recipes. Each cook will tell you theirs is by far the best curry recipe. Here is a curry paste recipe I use, of course  it is hands down the best!

Curry paste. Curry paste is a wet blend of spices, herbs and chilies, cook with oil and vinegar, which help to preserve the spices during storage. It is a quick and convenient way of adding a spice mixture to a curry, and different blends will produce different flavors. As only a small amount paste is added at a time, a little will last a long time, store in the refrigerator and use as required.

Ingredients:
1/2 cup Coriander seed.
4 tbsp Cumin seeds.
2 tbsp Fennel seeds.
2 tbsp Fanugreek seeds.
4 dried red chilies.
5 curry leaves.
1 tbsp chili powder.
1 tbsp ground turmeric.
2/3 cup wine vinegar.
1 cup vegetable oil

1, Grind the whole spices to a powder in spice mill. Transfer to a bowl and add the remaining ground spices.
2. Mix the spices until well blended. Add the wine vinegar and stir. Add 5 tbsp water and stir to form a paste.
3. Heat the oil in a wok or large pan and stir fry the spice paste for about 10 minutes or until all water has been absorbed. When the oil rises to the surface, the paste is cooked. Allow to cool slightly in the pan before spooning the paste into airtight jars. Curry paste will keep 3 to 4 weeks after opening if stored in the refrigerator.