Curry paste for poultry and sea food

Yield: 2 servings

Measure Ingredient
1 tablespoon Ground Coriander
1 tablespoon Ground Caraway Seeds
1 teaspoon Ground Tumeric
1 teaspoon Ground Black Pepper
¼ teaspoon Cayenne Pepper
½ teaspoon Freshly Grated Nutmeg
2 tablespoons Anchovy Paste
2 teaspoons Vinegar

Combine all of the dry ingredients. Add the anchovy paste and vinegar, blending well. Store in an airtight jar. From How To Make Good Curries by Helen Lawson

Submitted By IMRAN CHAUDHARY On 02-27-95

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