In a clean coffee grinder, grind the chillies and the rest of the spices (except the poppy seeds) to powder. Transfer the ground spices to a suitable receptacle.
Then (and only then) grind the poppy seeds. The poppy seeds will release oil when processed and that would otherwise gob up your spice mixture.

In the picture below you can see the ground chillies, ground spices and the ground poppy seeds (top left).
  
 
 Step 2:

Ok, now we need to puree the garlic and ginger with some cider vinegar. Roughly chop the garlic and ginger and blend with about 2 tablespoons of cider vinegar until you have a smooth paste like the one below.