Grinding the pepper: pestle vs. blender
Blended pepper goes in smooth and comes out of the pot tasting one-note — because it reduced together. Pounded pepper carries distinct bites of chile, ginger, onion. You can taste each one.
Steps
Start the pestle with salt and whole spices — the grit helps break skins.
Add aromatics in order: garlic, ginger, then chiles.
Work in one direction. Do not pound straight down; crush and drag.
Finish with tomato only if you want a chunky base. Otherwise tomato goes in the pot.
More craft