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| Home -> [Curries, Spice Mixes] -> [Muslim curry paste Recipe] |
Muslim curry paste
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| Artist: |
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Yield: |
1 |
| Categories: |
Curries, Spice Mixes |
Rating: |
0 |
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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 |
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Procedures:
| 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. | | 4 | Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then remove from the heat. | | 5 | Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside. | | 6 | 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. | | 7 | transfer to a clean airtight jar and refrigerate for up to one month. | | 8 | a world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 | | 9 | pg 116-117 |
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