Muslim curry paste

1 1/4 cups

Ingredients

QuantityIngredient
12Dried red chilies such as piquins seeds and stems removed
1cupWarm water
2tablespoonsCumin seeds
1teaspoonCoriander seeds
1teaspoonBlack peppercorns
1teaspoonCloves
1teaspoonGround cinnamon
1teaspoonGround mace
1teaspoonGround nutmeg
1teaspoonGround cardamon
32\" stalks lemongrass including the bulbs
12\" piece fresh galangal (or ginger), peeled
2teaspoonsSalt
6Shallots; peeled finely chopped
1tablespoonShrimp paste

Directions

(Gaeng Mussaman - Thai)

Soak the chilies in the warm water for 20 minutes, then remove and drain.

Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside.

In a food processor or blender, combine the drained chilies and the roasted spices with all the remaining ingredients and puree into a fine paste.

Transfer to a clean airtight jar and refrigerate for up to one month.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 116-117

Submitted By DIANE LAZARUS On 01-25-95