Indonesian Curry Spice Paste

* Exported from MasterCook *

INDONESIAN CURRY SPICE PASTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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



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