Malaysian curry paste
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Coriander seeds |
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Fennel seeds |
| 5 | Dried red chilies such as piquins seeds and stems removed | |
| 2 | tablespoons | Dried shredded coconut |
| 1 | teaspoon | Shrimp or prawn paste |
| 1 | 1\" piece fresh galangal (or ginger) peeled and chopped | |
| 5 | Candlenuts (or macadamia nuts or cashews), chopped | |
| 1 | 2\" piece ginger peeled and chopped | |
| 3 | 3\" stalks lemongrass incl the bulbs, chopped | |
| 1 | teaspoon | Turmeric |
| 3 | Garlic cloves peeled and chopped | |
| ½ | small | Onion; chopped |
| 1 | teaspoon | Salt |
| ¼ | cup | To 1/2 cup water for blending |
Directions
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