Indian Curry Paste For Seafood

Recipe Ingredients

6 teaspoons	30ml	Garlic cloves (large)
3		Lemongrass
4		Fresh gingerroot - peeled and chopped
1/2 teaspoon	2.5ml	Turmeric
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Vegetable oil

Recipe Instructions

Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks sliced Into a food processor with the motor running drop the garlic, the lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the lemon juice, and the salt, and blend the mixture, adding the oil if necessary, until it forms a paste, Transfer the paste to a jar with a tight-fitting lid.

The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3 cup.

Source:
Kim Lila, author of "Simply Casseroles"

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