Muslim Curry Paste
By: Anonymous
Published: Tuesday, December 15, 2009 - 11:06pm

Ingredients




12 Dried red chilies such as piquins seeds and stems remove
1 cup Warm water
2 tablespoons Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 teaspoon Cloves
1 teaspoon Ground cinnamon
1 teaspoon Ground mace
1 teaspoon Ground nutmeg
1 teaspoon Ground cardamon
3 2" stalks lemongrass including the bulbs
1 2" piece fresh galangal (or ginger), peeled
2 teaspoons Salt
6 Shallots, peeled finely chopped
1 tablespoon Shrimp paste

Preparation

1 (Gaeng Mussaman - Thai) 2 Soak the chilies in the warm water for 20 minutes, then remove and drain. 3 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. 4 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. 5 Transfer to a clean airtight jar and refrigerate for up to one month. 6 Pg 116-117