Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried, toasted, flaked,
-unsweetened coconut
2 Onions, chopped
4 Cloves garlic, chopped
Peanut oil
4 tb Ground caraway seeds
12 Dried cayenne chiles, stems
-and seeds removed
2 ts Poppy seeds
1/2 ts Ground nutmeg
1 ts Ground cloves
4 ts Ground tumeric
8 Anchovy fillets
Zest of 3 limes
1 3-inch piece peeled,
-fresh ginger, chopped
10 Macadamia nuts

Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93

This paste can be used as a marinade or rub for any meat, poultry, or
fish, or as a base for a sauce.

Place the coconut into a food processor and blend until the
consistency of a paste.

Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove
and add to the coconut.

Add all the remaining ingredients to the coconut mixture and process,
while slowly adding enough of the oil to form a paste.

Heat Scale: Medium to Hot

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