Malaysian Curry Paste

Course : Curry
Serves: 1
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2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
5 medium dried red chiles -- such as piquins and stems removed
2 tablespoons dried shredded coconut
1 teaspoon shrimp or prawn paste
1 piece fresh galangal -- (or ginger) and chopped
5 piece candlenuts -- (or macadamia nuts, cashews) -- chopped
1 piece ginger -- peeled and chopped
3 piece lemongrass -- incl the bulbs, chop
1 teaspoon turmeric
3 cloves garlic -- peeled and chopped
1/2 small onion -- chopped
1 teaspoon salt
1/4 cup to 1/2 cup water -- for blending

Preparation / Directions:

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

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