Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor
Heat some oil in a wok/pan on medium heat. Pour blended mixture and cook until mixture thickens, around 15-20 minutes. It splashes so use oil splash guard. Stir now and then.
Add seasonings, mix and cook for 1-2 minutes more. Serve!
In air tight container, in the fridge up to 5 days. Freeze up to 6 months.
