Add coriander seeds, cumin seeds, and black peppercorns to a skillet and dry roast until slightly fragrant and browned, stirring continuously.
Remove the pan from heat and let the spices cool down for 5 minutes. Transfer the roasted and cooled spices to a powerful blender or a food processor along with the remaining ingredients.
Blend to make a fine paste, scraping down the sides as you go. Add 2-3 tablespoons of water as required to help it blend
Use immediately or refrigerate for up to 2 weeks, or freeze for up to 3 months.