Muslim Curry Paste
Description
This Indian main features Red chilies. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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such as piquins -seeds and stems removed 1 c Warm water 2 tb Cumin seeds 1 ts Coriander seeds 1 ts Black peppercorns 1 ts Cloves 1 ts Ground cinnamon 1 ts Ground mace 1 ts Ground nutmeg 1 ts Ground cardamon 3 2" stalks lemongrass -including the bulbs 1 2" piece fresh galangal -(or ginger), peeled 2 ts Salt 6 Shallots; peeled -finely chopped 1 tb Shrimp paste (Gaeng Mussaman - Thai)
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Soak the chilies in the warm water for 20 minutes, then
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remove and
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drain .
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Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then
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remove from the
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heat .
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Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then
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remove from the
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heat .
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Grind the cumin, coriander, peppercorns and cloves in a spice mill and then
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combine them with the other roasted spices and
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set aside.
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In a food processor or blender,
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combine the drained chilies and the roasted spices with all the remaining ingredients and puree into a fine paste.
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Transfer to a clean airtight jar and refrigerate for up to one month.
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A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 116-117
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1167.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 300.0g100%
- Dietary Fiber 0.0g0%
- Sugars 300.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, chilies, curry, indian, main, muslim, paste, red, roasting, title, vegan
