Curry recipes

Malaysian Curry Paste

Course : Curry
Serves: 1

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Ingredients:

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

Malaysian Curry Paste

Ingredients:

Preparation / Directions:

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