Malaysian curry paste

1 cup

Quantity 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

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