Muslim curry paste

Yield: 1 1/4 cups

Measure Ingredient
12 \N Dried red chilies such as piquins seeds and stems removed
1 cup Warm water
2 tablespoons Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 teaspoon Cloves
1 teaspoon Ground cinnamon
1 teaspoon Ground mace
1 teaspoon Ground nutmeg
1 teaspoon Ground cardamon
3 \N 2\" stalks lemongrass including the bulbs
1 \N 2\" piece fresh galangal (or ginger), peeled
2 teaspoons Salt
6 \N Shallots; peeled finely chopped
1 tablespoon Shrimp paste

(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

Similar recipes