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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsA, C
    MineralsNatrium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 Dried chilies

    2. 3 tb Chopped shallots

    3. 1 tb Chopped garlic

    4. 1 ts Chopped ginger

    5. 1 tb Coriander seeds

    6. 1 ts Cumin seeds

    7. 1 tb Chopped lemon grass

    8. 1 ts Shrimp paste

    9. 1 ts Salt

    10. 2 ts Curry powder

    Instructions Jump to Ingredients ↑

    1. Soak dried chilies in hot water for 15 minutes and deseed.

    2. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle.

    3. Into a blender, put the rest of the ingredients and blend to mix well.

    4. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.

    5. This can be stored in a glass jar in the refrigerator for about 3-4 months.

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