| Ingredients: 1/8 Teaspoon(s) roasted cumin seeds 1/8 Teaspoon(s) peppercorns 1/8 Teaspoon(s) salt 1/2 Teaspoon(s) roasted coriander 1 roasted mace 1 pod cardamom 1 long green roasted (mild) chili 3 *** (or more) dried chili, red 1/2 Teaspoon(s) peeled, chopped galanga root 1/4 Teaspoon(s) minced peel of lime 1 Tablespoon(s) shallot 1/2 Tablespoon(s) garlic 1/2 Tablespoon(s) (lower 1/3 only) lemongrass 1 Teaspoon(s) root of cilantro Optional Ingredients: |
Directions:
*** seeds removed, soaked in water for at least 10 minutes, then finely chopped 1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.) 2. Add all remaining ingredients and pound using pestle and mortar until paste is smooth, no lumps. If using a blender, grind dry spices, then combine all in blender with 2 T water, and blend 3-5 minutes (till smooth). NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.) |