Malaysian Curry Paste Recipe - Cooking Index
Malaysian Curry Paste Recipe - Cooking Index
| 2 tablespoons | 30ml | Coriander seeds |
| 1 tablespoon | 15ml | Cumin seeds |
| 1 tablespoon | 15ml | Fennel seeds |
| 5 | Dried red chilies - such as piquins | |
| And stems removed | ||
| 2 tablespoons | 30ml | Dried shredded coconut |
| 1 teaspoon | 5ml | Shrimp or prawn paste |
| 1 | Fresh galangal - (or ginger) | |
| And chopped | ||
| 5 | Candlenuts - (or macadamia nuts | |
| Cashews) - chopped | ||
| 1 | Ginger - peeled and chopped | |
| 3 | Lemongrass - incl the bulbs, chopped | |
| 1 teaspoon | 5ml | Turmeric |
| 3 | Garlic cloves - peeled and chopped | |
| 1/2 | Onion - chopped (small) | |
| 1 teaspoon | 5ml | Salt |
| 1/4 cup | 59ml | To 1/2 cup water - for blending |
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.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148
Source:
Contributed By Dave Klose
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