Masamam curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fresh lemon grass stalks | |
| 12 | smalls | Dried red chili peppers; seeded |
| 1 | Piece fresh galangal; chopped or 4 slices | |
| ; dried (1-inch) | ||
| 2 | Red onions; chopped | |
| 12 | Garlic cloves | |
| 2 | tablespoons | Coriander seeds |
| 1 | tablespoon | Cardamom seeds |
| 2 | teaspoons | Cumin seeds |
| ½ | Cinnamon stick | |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Ground mace |
| 1 | teaspoon | Freshly grated nutmeg |
| 1 | teaspoon | Whole black peppercorns |
| 1 | teaspoon | Shrimp paste |
| 4 | Bay leaves | |
Directions
Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin.
Yield: about 1 cup
Recipe adapted from Adriana's Spice Caravan, published by Storey Communications, Inc. 1997
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC22 Converted by MM_Buster v2.0l.