Curry paste (malaysian)

I saw a conversation in the GreatGrub cafe asking about this, and asked a chef friend if he had a recipe. He fowarded me this recipe.

Ready

• 2 Tbsp Coriander seeds
• 1 Tbsp Fennel seeds
• 1 Tbsp Cumin seeds
• 5 ea. Dried red chilies, seeds and stems removed
• 2 Tbsp Dried shredded coconut
• 1 Tbsp Shrimp paste
• 1 ea. 1” piece fresh galangal (or ginger) peeled and chopped
• 5 ea. Candlenuts (macadamia nuts or brazil nuts), chopped
• 1 ea. 2” piece ginger peeled and chopped
• 3 ea. 3” stalks lemongrass including the bulbs, chopped
• 1 tsp Turmeric
• 3 ea. Garlic cloves peeled and chopped
• ½ sm Onion, chopped
• 1 tsp Salt
• ¼ cup To ½ cup water

Set

• Cast iron pan
• Food processor or blender
• Mortar and pestle or Spice grinder
• Airtight jar

Go

1. Roast Coriander, Fennel, and Cumin seeds in dry cast iron pan until fragrant. Be careful not to burn.
2. In a mortar or spice grinder, grind the coriander, cumin, and fennel seeds into a powder.
3. Place the powder and all the remaining ingredients, except water, in a food processor or blender and puree to a fine paste, adding water a little at a time until you get a nice consistency.
4. Store in airtight glass jar and refrigerate. Will keep for about a month.

What you should know

Shrimp paste, galangal, lemon grass, and candlenuts (also called kukui nut) can be found in specialty and foriegn food stores.