Muslim Curry Paste Recipe
Yield: 1 1/4 cupsRecipe by luhu.jp
Ingredients:
12: Dried red chilies such as piquins seeds and stems removed,
1 cup: Warm water,
2 tbsp: Cumin seeds,
1 tsp: Coriander seeds,
1 tsp: Black peppercorns,
1 tsp: Cloves,
1 tsp: Ground cinnamon,
1 tsp: Ground mace,
1 tsp: Ground nutmeg,
1 tsp: Ground cardamon,
3: 2" stalks lemongrass including the bulbs,
1: 2" piece fresh galangal, (or ginger), peeled
2 tsp: Salt,
6: Shallots, peeled finely chopped
1 tbsp: Shrimp paste,
Directions:
(Gaeng Mussaman - Thai)
Soak the chilies 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 cardamon 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 chilies 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.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 116-117
Source from luhu.jp
Soak the chilies 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 cardamon 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 chilies 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.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 116-117
Source from luhu.jp
Tags
Spice mix