Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 md Dried Red Chillies OR
2 ts Chili Powder
2 tb Vegetable Oil
2 md Onions -- Chopped
1 tb Chopped Garlic
1 ts Dried Shrimp Paste
2 ts Finely Chopped Lemon Grass
OR
2 ts Lemon Zest
1 tb Galangal OR
2 ts Powdered Galangal
2 tb Coriander Seeds Or Ground --
Coriander
2 ts Cumin Seeds Or Ground Cumin
1 ts Fennel Seeds Or Ground --
Fennel
1 ts Ground Cinnamon
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg Or Mace
1/4 ts Ground Cloves

Yield: 6 Fluid Ounces (About 3/4 Cup) Influenced by the Muslims from
India, as evidenced by the use of fragrant spices.

Break the chilies and shake out the seeds. Soak the chilies in
boiling water for 10 to 15 minutes.

Heat the oil and fry the onions and garlic, over low heat, until they
are soft and starting to turn brown. Add the shrimp paste and fry for
a minute longer, crushing it in the oil with the back of a spoon.
Remover from the heat and when cool, put it into the container of an
electric blender with the soaked and drained chillies, lemon grass
and galangal. Blend to a smooth paste, adding a little water, if
necessary, to facilitate blending.

In a dry pan, toast the coriander seeds until brown, shaking the pan
or stirring frequently. Turn out and allow to cool while toasting
the cummin and fennel seeds slightly. Pound all the seeds, in a
mortar and pestle, to a fine powder. If using ground coriander,
cummin and fennel, they may be combined and dry-roasted in a small
pan, using low heat and stirring constantly to ensure they do not
burn. Roast until they are a rich brown colour and have a fine
aromatic smell. Combine with the pureed ingredients and add the
ground cinnamon, cardamon, nutmeg and cloves. Bottle and store in the
refrigerator.

Recipe By :

Browse by categories