Malaysian Curry Paste


2 tablespoons Coriander seeds
1 tablespoon Cumin seeds
1 tablespoon Fennel seeds
5 Dried red chilies such as piquins seeds and stems remove
2 tablespoons Dried shredded coconut
1 teaspoon Shrimp or prawn paste
1 1" piece fresh galangal (or ginger) peeled and chopped
5 Candlenuts (or macadamia nuts or cashews), ch
1 2" piece ginger peeled and chopped
3 3" stalks lemongrass incl the bulbs, chopped
1 teaspoon Turmeric
3 Garlic cloves peeled and chopped
1/2 small Onion, chopped
1 teaspoon Salt
1/4 cup To ½ cup water 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.




1.0 servings


Wednesday, December 9, 2009 - 10:38pm



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