In a bowl, soak chilies in 3
tablespoons hot water for 15 minutes. Drain and reserve. Heat oil in a frying pan over
medium low heat. Add shallots and fry until
softened. Add garlic, tomato, coriander
seeds, cumin seeds and sugar to pan. Bring to the boil then simmer for
3-4 minutes. Pour into a fine sieve places over
a bowl. Press through as much of the
contents of sieve as possible. Cover and keep in a cool place
until required.
