Masaman Curry Paste
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 10 dried red chilies
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 2 carton pods
- 3 cloves
- 6 tablespoon chopped garlic
- 4 tablespoon chopped shallots
- 1 tablespoon oil
- 10 peppercorns
- 2 tablespoon chopped lemon grass
- 1 teaspoon chopped galangal
- 1 teaspoon chopped bergamot skin
- 1 teaspoon chopped coriander root
- 1 teaspoon shrimp paste, grilled
- 1 cup palm sugar
- 1 tablespoon salt
- 4 tablespoon tamarind juice
Directions:
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.
Saute the chilies, garlic and shallots in the oil until lightly browned.
Pound in the following order:
- garlic, shallots and chilies
- coriander, cardamom pods, cumin, cloves and peppercorns
- lemon grass, galangal, bergamot, coriander roots
Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425 F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.
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