Yield: 1 cup
Measure | Ingredient |
---|---|
2 tablespoons | Coriander seeds |
1 tablespoon | Cumin seeds |
1 tablespoon | Fennel seeds |
5 \N | Dried red chilies such as piquins seeds and stems removed |
2 tablespoons | Dried shredded coconut |
1 teaspoon | Shrimp or prawn paste |
1 \N | 1\" piece fresh galangal (or ginger) peeled and chopped |
5 \N | Candlenuts (or macadamia nuts or cashews), chopped |
1 \N | 2\" piece ginger peeled and chopped |
3 \N | 3\" stalks lemongrass incl the bulbs, chopped |
1 teaspoon | Turmeric |
3 \N | Garlic cloves peeled and chopped |
½ small | Onion; chopped |
1 teaspoon | Salt |
¼ cup | To 1/2 cup water for blending |
In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste.
Store in the smallest possible screw-top glass jar and refrigerate.
To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Submitted By DIANE LAZARUS On 01-25-95