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Muslim Curry Paste

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

12   Dried red chiles
1 cup 237mlWarm water
2 tablespoons 30mlCumin seeds
1 teaspoon 5mlCoriander seeds
1 teaspoon 5mlBlack peppercorns
1 teaspoon 5mlCloves
1 teaspoon 5mlGround cinnamon
1 teaspoon 5mlGround mace
1 teaspoon 5mlGround nutmeg
1 teaspoon 5mlGround cardamom
3   Lemongrass - including the bulbs
1   Fresh ginger root - peeled
2 teaspoons 10mlSalt
6   Shallots - peeled
  Chopped
1 tablespoon 15mlShrimp 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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