Dried red chilies such as piquins seeds and stems removed
2 Esslöffel
Dried shredded coconut
1 Teelöffel
Shrimp or prawn paste
1
1" piece fresh galangal (or ginger) peeled and chopped
5
Candlenuts (or macadamia nuts or cashews), chopped
1
2" piece ginger peeled and chopped
3
3" stalks lemongrass incl the bulbs, chopped
1 Teelöffel
turmeric
3
cloves garlic peeled, chopped
1/2 klein
Onion chopped
1 Teelöffel
salt
1/4 Tasse
To 1/2 cup water for blending
die Zubereitung:
In a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months.
A World of Curries by Dave DeWitt and Arthur Pais Isbn 0-316-18224-9 pg 148
