Malaysian Curry Paste
Grrrrrgh!
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