Toast the coriander and cumin seeds in a small pan without oil until fragrant. Remove from heat and pan immediately. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stalks.

Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or white-green parts. Cut this into thin slices. Remove the outer, green leaves if necessary.

Wash the roots (galangal, ginger), peel and cut into thin slices. Remove the hard roots (eyes) of the galangal. Chop the bills into small pieces. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Divide the halves lengthways and crossways into thirds.

Put all the ingredients in a cutter and puree on the highest setting for 2 - 3 minutes. Put the puree in a pan and thicken over moderate heat while stirring. Put in a sterile jar with a screw cap to preserve for early consumption and cover with 2-3 tablespoons of sunflower oil. Store in the refrigerator.

For longer storage, pour into an ice cube tray and freeze deep. Pour the frozen cubes into a can or bag and keep them ready to go frozen.