Muslim Curry Paste

Recipe Ingredients

12		Dried red chiles
1 cup	237ml	Warm water
2 tablespoons	30ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Cloves
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground mace
1 teaspoon	5ml	Ground nutmeg
1 teaspoon	5ml	Ground cardamom
3		Lemongrass - including the bulbs
1		Fresh ginger root - peeled
2 teaspoons	10ml	Salt
6		Shallots - peeled
		Chopped
1 tablespoon	15ml	Shrimp paste

Recipe Instructions

Soak the chiles in the warm water for 20 minutes, then remove and drain.

Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamom in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside.

In a food processor or blender, combine the drained chiles and the roasted spices with all the remaining ingredients and puree into a fine paste.

Transfer to a clean airtight jar and refrigerate for up to one month.

Source:
Namrata Subrahmanya

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