An accountancy practice levodopa plus benserazide 100/25 In a small, dry pan over a low heat, toast the coconut for five minutes, ensuring it doesn’t burn. Add the coriander seeds and chillies for the final two minutes, and the cumin seeds for the final minute. Watch over them, constantly shaking the pan, to make sure they don’t burn — they’re ready when you can just about smell them. Take them off the heat and immediately transfer to a pestle and mortar or spice grinder. Grind to a coarse powder (discarding the chilli stems), add a splash of water to make a paste, then put to one side.
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