Curry Paste (wet Masala) Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 tsp: Saffron threads OR,
2 tsp: Mustard seeds,
1 tsp: Ground turmeric,
1 large: Onion, finely chopped
1/2 cup: Coriander seeds,
4: Garlic cloves, chopped
2 tsp: Anise seeds,
Fresh hot peppers,
2 tsp: Cloves,
-pref Scotch Bonnet,
2 tsp: Cumin seeds,
-to taste,
2 tsp: Black peppercorns,
Directions:
Soak the saffron threads in a little water, and using a mortar and
pestle, grind into a paste. Grind all the remaining ingredients in a
coffee mill or spice grinder, a little at a time, to make a paste.
Remove the seeds from the hot peppers, unless a very hot curry paste
is wanted. Use as directed in recipes, or to taste. Keep refrigerated
in jars for no more than a day or so.
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
pestle, grind into a paste. Grind all the remaining ingredients in a
coffee mill or spice grinder, a little at a time, to make a paste.
Remove the seeds from the hot peppers, unless a very hot curry paste
is wanted. Use as directed in recipes, or to taste. Keep refrigerated
in jars for no more than a day or so.
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp