Malaysian Curry Paste

Photo: flickr user avlxyz

Ingredients

2 tablespoons Coriander seeds

1 tablespoon Cumin seeds

1 tablespoon Fennel seeds

5 Dried red chilies such as piquins seeds and stems remove

2 tablespoons Dried shredded coconut

1 teaspoon Shrimp or prawn paste

1 1" piece fresh galangal (or ginger) peeled and chopped

5 Candlenuts (or macadamia nuts or cashews), ch

1 2" piece ginger peeled and chopped

3 3" stalks lemongrass incl the bulbs, chopped

1 teaspoon Turmeric

3 Garlic cloves peeled and chopped

1/2 small Onion, chopped

1 teaspoon Salt

1/4 cup To ½ cup water for blending

Preparation

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.