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Malaysian curry paste
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| Artist: |
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| Categories: |
Asian, Curries, Ethnic, Malaysian, Spice Mixes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Coriander seeds | | 1
| tbsp | Cumin seeds | | 1
| tbsp | Fennel seeds | | 5
| | Dried red chilies | | | -such as piquins | | | -seeds and stems removed | | 2
| tbsp | Dried shredded coconut | | 1
| tsp | Shrimp or prawn paste | | 1
| | 1" piece fresh galangal | | | -(or ginger) | | | -peeled and chopped | | 5
| | Candlenuts | | | -(or macadamia nuts | | | -or cashews), chopped | | 1
| | 2" piece ginger | | | -peeled and chopped | | 3
| | 3" stalks lemongrass | | | -incl the bulbs, chopped | | 1
| tsp | Turmeric | | 3
| | Garlic cloves | | | -peeled and chopped | | 1/2
| small | Onion, chopped | | 1
| tsp | Salt | | 1/4
| cup | To ?cup water | | | -for blending |
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Procedures:
| 1 | In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. | | 2 | Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. | | 3 | Store in the smallest possible screw-top glass jar and refrigerate. | | 4 | To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. | | 5 | A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 148 |
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