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Malaysian Curry Paste

Serves: 1 people

Recipe Ingredients

2 tablespoons 30mlCoriander seeds
1 tablespoon 15mlCumin seeds
1 tablespoon 15mlFennel seeds
5   Dried red chilies - such as piquins
  And stems removed
2 tablespoons 30mlDried shredded coconut
1 teaspoon 5mlShrimp 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 5mlTurmeric
3   Garlic cloves - peeled and chopped
1/2   Onion - chopped (small)
1 teaspoon 5mlSalt
1/4 cup 59mlTo 1/2 cup water - for blending

Recipe Instructions

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

Contributed By Dave Klose


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