Indonesian Curry Spice Paste

Title:
Indonesian Curry Spice Paste

Yield:
6 Servings

Categories:
Indonesian,
Condiment,
Hot




Ingredients:





   1/2 c  Dried, toasted, flaked,


          -unsweetened coconut


     2    Onions, chopped


     4    Cloves garlic, chopped


          Peanut oil


     4 tb Ground caraway seeds


    12    Dried cayenne chiles, stems


          -and seeds removed


     2 ts Poppy seeds


   1/2 ts Ground nutmeg


     1 ts Ground cloves


     4 ts Ground tumeric


     8    Anchovy fillets


          Zest of 3 limes


     1    3-inch piece peeled,


          -fresh ginger, chopped


    10    Macadamia nuts






 Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine


 posted by Perry Lowell, Mar. '93


 


 This paste can be used as a marinade or rub for any meat, poultry, or fish,


 or as a base for a sauce.


 


 Place the coconut into a food processor and blend until the consistency of


 a paste.


 


 Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and


 add to the coconut.


 


 Add all the remaining ingredients to the coconut mixture and process, while


 slowly adding enough of the oil to form a paste.


 


 Heat Scale: Medium to Hot


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini