Indonesian curry spice paste

Yield: 6 servings

Measure Ingredient
½ cup Dried, toasted, flaked, unsweetened coconut
2 \N Onions, chopped
4 \N Cloves garlic, chopped
\N \N Peanut oil
4 tablespoons Ground caraway seeds
12 \N Dried cayenne chiles, stems and seeds removed
2 teaspoons Poppy seeds
½ teaspoon Ground nutmeg
1 teaspoon Ground cloves
4 teaspoons Ground tumeric
8 \N Anchovy fillets
\N \N Zest of 3 limes
1 \N 3-inch piece peeled, fresh ginger, chopped
10 \N Macadamia nuts

Info: from December 1992"Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 This paste can be used as a marinade or rub for any meat, poultry, or fish, or as a base for a sauce. Place the coconut into a food processor and blend until the consistency of a paste.

Saute the onion and garlic in 2 Tablespoons of the peanut oil.

Remove and add to the coconut.

Add all the remaining ingredients to the coconut mixture and process, while slowly adding enough of the oil to form a paste.

Heat Scale: Medium to Hot

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