Malaysian Curry Paste

Course :	Mixes
From:	HungryMonster.com
Serves:	1

Ingredients:

2	tablespoons	coriander seeds
1	tablespoon	cumin seeds
1	tablespoon	fennel seeds
5	medium	dried red chilies -- such as piquins
2	tablespoons	dried shredded coconut
1	teaspoon	shrimp or prawn paste
1	piece	fresh galangal -- (or ginger)
5	medium	candlenuts -- (or macadamia nuts, cashews) -- chopped
1	piece	ginger -- peeled and chopped
3	medium	lemongrass -- incl the bulbs,
1	teaspoon	turmeric
3	cloves	garlic -- peeled and chopped
1/2	small	onion -- chopped
1	teaspoon	salt
1/4	cup	to 1/2 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. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148