Muslim curry paste
1 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 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 | 2\" stalks lemongrass including the bulbs | |
| 1 | 2\" piece fresh galangal (or ginger), peeled | |
| 2 | teaspoons | Salt |
| 6 | Shallots; peeled finely chopped | |
| 1 | tablespoon | Shrimp 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