Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
5 dried red chiles -- such as piquins
and stems removed
2 tablespoons dried shredded coconut
1 teaspoon shrimp or prawn paste
1 1" piece fresh galangal -- (or ginger)
and chopped
5 candlenuts -- (or macadamia nuts,
cashews) -- chopped
1 2" piece ginger -- peeled and chopped
3 3" stalks lemongrass -- incl the bulbs, chop
1 teaspoon turmeric
3 garlic cloves -- peeled and chopped
1/2 small onion -- chopped
1 teaspoon salt
1/4 cup to 1/2 cup water -- for blending |
Preparation:
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.
Source: "A World of Curries" by Dave DeWitt and Arthur Pais |