Recipe

Masaman Curry Paste Recipe

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Ingredients

Directions

Step #1 Yield: 6 Fluid oz (About 3/4 c) Influenced by the Muslims from India, as evidenced by the use of fragrant spices.
Step #2 Break the chilies & shake out the seeds.
Step #3 Soak the chilies in boiling water for 10 to 15 mins.
Step #4 Heat the oil & fry the onions & garlic, over low heat/flame, until they are soft & starting to turn brown.
Step #5 Add the shrimp paste & fry for a min longer, crushing it in the oil with the back of a spoon.
Step #6 Remover from the heat & when cool, put it into the container of an electric mixer with the soaked & drained chillies, lemon grass & galangal.
Step #7 mix to a smooth paste, adding a little water, if necessary, to facilitate mixing.
Step #8 In a dry pan, toast the coriander seeds until brown, shaking the pan or stirring frequently.
Step #9 Turn out & allow this to cool while toasting the cummin & fennel seeds slightly.
Step #10 lb all the seeds, in a mortar & pestle, to a fine powder.
Step #11 If using ground coriander, they may be mixd & dry-roasted in a small pan, cummin & fennel, using low heat & stirring constantly to ensure they do not burn.
Step #12 Roast until they are a rich brown colour & have a fine aromatic smell.
Step #13 mix with the pureed ingredients & add the ground cinnamon, cardamon, nutmeg & cloves.
Step #14 Bottle & store this in the refrigerator.
Step #15 --.
Enjoy the MASAMAN CURRY PASTE recipe

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