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Malaysian curry paste

Yield: 1 Cup

Ingredients:

• 2 tb Coriander seeds
• 1 tb Cumin seeds
• 1 tb Fennel seeds
• 5 Dried red chilies -such as piquins -seeds and stems removed
• 2 tb Dried shredded coconut
• 1 ts 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 ts Turmeric
• 3 Garlic cloves -peeled and chopped
• 1/2 sm Onion; chopped
• 1 ts Salt
• 1/4 c To 1/2 cup water

Instructions:

-for blending 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

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